July 6, 2009

Dilly Chicken

This is one of my favorite meals. And pretty much everyone who has ever eaten it. Amy invented a quicker version of this recipe, so if you're looking for something a bit faster, talk to her.

2 lbs. boneless, skinless chicken
1 c. flour
1 can cream of chicken
1 ½ c. milk.
1 tsp. dill (I like more)
¼ c. butter
1 can refrigerator biscuits
1 c. grated cheese
Salt and paprika to taste

Melt butter in 9x13 pan. Dredge chicken in flour. If chicken is too thick, cut into strips for faster baking. Place in pan and sprinkle with salt and paprika. Bake at 425 for 30 minutes. Turn chicken. Sprinkle with salt and paprika. Bake for 15 minutes. In a bowl mix cream of chicken, milk and dill. Pour over chicken. Bake for 5-10 minutes. Place biscuits on top of chicken. Bake 10 minutes. Top with shredded cheese

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