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Creamy Chicken and Biscuit Bake

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"Rotisserie chicken makes quick work of this chicken-and-dumplings-inspired casserole, and the incorporation of Boursin cheese in the filling helps create a rich and flavorful sauce. Dropping cheesy biscuit dough over the hot chicken filling ensures that the biscuits will cook through quickly and that the bottoms of the baked biscuits won't be doughy. Boursin cheese comes in several flavors; we think the Garlic and Fine Herbs variety works best here."

List of Ingredients

â—¦ 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
â—¦ 2 (5.2-ounce) packages Boursin cheese, crumbled
â—¦ 1 ¼ cups heavy cream
â—¦ 1 ¼ cups low-sodium chicken broth
â—¦ Salt and pepper
â—¦ 4 scallions, sliced thin
â—¦ 1 cup frozen peas and carrots, thawed
â—¦ 2 cups all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ 1 cup shredded sharp cheddar cheese


Recipe

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

Heat chicken, Boursin, ¼ cup cream, ¾ cup broth, ½ teaspoon salt, 1 teaspoon pepper, scallions, and vegetables in pot over medium heat, stirring often, until cheese is melted and mixture is heated through, about 5 minutes. Transfer to greased 13-by-9-inch baking dish.

Meanwhile, combine flour, baking powder, cheddar, remaining cream, remaining broth, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Space heaping spoonfuls of batter (about 2 tablespoons each) about ½ 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.

Serves 4