Biscuit-Topped Lemon Chicken

2 large onions, finely chopped

4 celery ribs, finely chopped

2 garlic cloves, minced

1 cup butter, cubed

8 green onions, thinly sliced

2/3 cup all-purpose flour

1/2 gallon milk

12 cups cubed cooked chicken

2 (10 3/4 oz.) cans condensed cream of chicken soup, undiluted

1/2 cup lemon juice

2 tbsp. grated lemon peel

2 tsp. pepper

1 tsp. salt

Cheddar Biscuits:

5 cups self-rising flour

2 cups milk

2 cups cheddar cheese, shredded

1/4 cup butter, melted

In a large pot, saute the onions, celery and garlic in butter. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the chicken, soup, lemon juice and peel, pepper and salt; heat through. Pour into 2 greased 9x13 baking dishes, set aside.

In a large bowl, combine biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness. With a floured 2 1/2-in. biscuit cutter, cut out 30 biscuits.

Place over chicken mixture. Bake, uncovered, at 350F for 35-40 minutes or until golden brown.

Yield: 15 servings (30 biscuits)

Note: As a substitute for each cup of self-rising flour, place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. Add all-purpose flour to measure 1 cup.