All In One Chicken Dinner Recipe

Sometimes I feel that this All In One Chicken Dinner is the best dinner to serve for my family and friends. A perfect blend of veggies and herbs with chicken, it often so happens that my folks end up eating just this All In One Chicken Dinner and the rest of the dishes may just go waste. I am sure anyone can get this recipe right at the very first go, so do give it a try!


Health IndexAverageCourse
Main IngredientInterest Group


 Chicken stock2 Cup (32 tbs) (Broth / Bouillon)
 White onions12 Small
 Carrots6 Medium, cut in 2 inch pieces
 Frozen lima beans10 Ounce (1 Package)
 Chicken fat/Butter / margarine1⁄2 Cup (8 tbs)
 Flour1⁄2 Cup (8 tbs)
 Thyme1 Teaspoon
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Worcestershire sauce1 Teaspoon
 Milk2 Cup (32 tbs)
 Cooked chicken3 Cup (48 tbs), cut into large pieces
 Cranberry biscuits6


Put chicken stock in a kettle and bring to boiling; add the onions, carrots and lima beans; reheat to boiling, cook 15 minutes, or until vegetables are tender.
Heat chicken fat, butter or margarine in large saucepan while vegetables cook; remove from heat.
Blend in flour, thyme, salt, pepper and Worcestershire sauce.
Drain vegetables, saving stock; save vegetables; blend stock into flour mixture; stir in milk.
Cook over low heat, stirring constantly, until gravy thickens and boils 1 minute; remove from heat.
Stir in chicken and cooked vegetables; set aside while you make Cranberry Biscuits.
Reheat chicken mixture over low heat, stirring often to avoid scorching, while biscuits bake.
Pour hot chicken mixture into heated serving dish as soon as biscuits are done; top with biscuits; serve at once.