1 cup butter
1 cup flour
1/2 teaspoon salt
2 tablespoons chicken bouillon granules
4 ounces chicken breast meat, cooked and shredded
1 cup sliced celery
1 cup sliced mushrooms
1 cup vegetable oil
1 cup chicken broth
1 onion, sliced
1/2 teaspoon dried basil
1 clove garlic, minced
In a large skillet over medium heat, melt butter and lightly grease the well-oiled skillet. Stir in the flour and salt. Mix together and stir to moisten. Slowly turn the chicken into the flour mixture, keeping meat in a single layer.
Fry chicken in 2 tablespoons of the melted butter in the skillet browned on all sides. Reduce heat to medium-low. Add celery and mushrooms. Bring to a simmer; reduce heat and stir until vegetables are soft. Simmer for 15 minutes. Reduce heat to low and stir in chicken.
Add vegetable oil, chicken broth, onion, celery and garlic. Simmer for 5 minutes.
Add chicken and celery mixture, chicken and celery mix. Season with basil and garlic salt and add to chicken mixture. Mix with chicken.
I added my eggnog cream filling as suggested and it worked great! I will definately make it again!
I give this 5 I made it as shown and it was delicious (and rather ambitious)
Good and easy but a couple of things: 1) Cut in long sides. 2) Preheat the oven to 325 degrees with the bacon. 3) When baking the biscuits, make sure they are done by the time the biscuits are done cooking because the gumbo wouldn't have added up to the thickened sauce. 4) I'll be making this again!