Ingredients

1 fryer, cut up
1/4 cup butter
2 teaspoons seasoned salt
1 teaspoon pepper
1 Tablespoon flour
1 can cream of chicken soup
1 cup milk
2 cups half and half
1/3 teaspoon celery seed
1/4 teaspoon tumeric
1 teaspoon chopped parsley

2 tubes refrigerated buiscuts

Instructions

Heat butter in dutch oven. Sprinkle chicken with salt and pepper. Brown chicken on low heat about 20 minutes. Remove chicken. Stir in flour. Add soup, milk, half and half, celery seed, tumeric and parsley. Stir until thoroughly mixed and slightly thickened. Return chicken to dutch oven. Halve each biscuit and place on top of chicken mixture. Cover and simmer 20 minutes.

Serve topped with gravy. Sprinkle with paprika and/or chopped parsley.

MAIN DISH - Chicken