Sunday Supper: Chicken and Biscuit Bake

  • Updated: May 25, 2010 - 4:59 PM

CREAMY CHICKEN AND BISCUIT BAKE

Serves 4.

Note: Boursin cheese is a soft cheese, often flavored with garlic and herbs. A good substitute would be either the Alouette or Rondéle brand of soft cheese. From "The Best Simple Recipes," by the editors of America's Test Kitchen.

• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 c.)

• 2 (5.2-oz.) pkg. Boursin cheese, crumbled (see Note)

• 11/4 c. heavy cream, divided

• 11/4 c. low-sodium chicken broth, divided

• Salt and pepper

• 4 green onions, sliced thin

• 1 c. frozen peas and carrots, thawed

• 2 c. flour

• 2 tsp. baking powder

• 1 c. shredded sharp Cheddar cheese

Directions

Adjust oven rack to middle position and heat oven to 450 degrees.

Heat chicken, Boursin, 1/4 cup cream, 3/4 cup broth, 1/2 teaspoon salt, 1 teaspoon pepper, green onions and vegetables in pot over medium heat, stirring often, until cheese is melted and mixture is heated through, about 5 minutes. Transfer to greased 9- by 13-inch baking dish.

Meanwhile, combine flour, baking powder, Cheddar, remaining cream, remaining broth, 1 teaspoon salt and 1/2 teaspoon pepper in bowl.

Space heaping spoonfuls of batter (about 2 tablespoons each) about 1/2 inch apart over chicken mixture (you will have about 20 biscuits). Bake until biscuits are golden brown and filling is bubbling, about 20 minutes. Serve hot.

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