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Chicken, Cheese and Biscuits
Source of Recipe
Rae McLaughlin, church member
Recipe Introduction
Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allow to come to room temperature.
List of Ingredients
1 Tbsp. plus 1 tsp. margarine
2 Tbsp. plus 2 tsp. flour
1/2 tsp. powdered mustard
1/4 tsp. rubbed sage
1 1/2 cups skim milk
1 packet instant chicken broth and seasoning mix
Dash white pepper, or to taste
4 oz. Cheddar cheese, shredded
8 oz. skinned, boned, cooked chicken, diced
1 cup sliced carrots
1 cup sliced mushrooms
1 cup sliced green beans
4-1 oz. ready to bake refrigerated buttermilk flaky biscuitsRecipe
In 3 quart saucepan heat margarine over medium heat until bubbly and hot; add flour, mustard and sage and stir quickly to combine thoroughly.
Stirring constantly gradually add milk; continue to stir and cook until smooth.
Add broth mix and pepper and milk well.
Reduce heat to low and cook, stirring occasionally until mixture is thick, 5-10 minutes; add cheese and cook, stirring until melted.
Add chicken and vegetables and continue cooking until chicken and vegetables are heated through, 3-5 minutes longer.
Preheat oven to 400°.
Spray 1 1/2 quart casserole with non-stick cooking spray and pour chicken mixture into casserole dish.
Carefully separate biscuit into 2 layers of dough, making 8 circles; arrange biscuits over chicken mixture inan even layer, overlapping circles slightly and bake until biscuits are golden, 7-10 minutes.
Yields: 4 servings.
Per serving:
428 calories
30 g protein
21 g fat
29 g carbohydrate
357 mg calcium
846 mg sodium
82 mg cholesterol
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