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rotisserie chicken cheese heavy cream chicken broth S&P scallions carrots flour baking powder Cheddar cheese
Viewed: 9 - Published at: a year agoIngredients
- 1 rotisserie chicken, skin discarded, meat shredded into bite sized pieces (about 3 cups)
- 2 (5.2 oz) packages Boursin cheese, crumbled (Garlic & Fine Herb flavor)
- 1 1/4 cups heavy cream
- 1 1/4 cups chicken broth
- S&P
- 4 scallions, sliced thin
- 1 cup frozen peas and carrots, thawed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup shredded sharp cheddar cheese
Method
- 1) Adjust over rack to middle position and heat oven to 450 degrees.
- 2) Heat chicken, Boursin, 1/2 cup cream, 3/4 cup broth, 1/2 tsp salt, 1 tsp pepper, scallions and vegetables in large pot over medium heat, stirring often, until cheese melted and mixture is heated through, about 5 minutes. Transfer to 13X9 in baking dish
- 3) Meanwhile, combine flour, baking powder, cheddar, remaining cream & broth, 1 tsp sald and 1/2 tsp pepper in medium bowl.
- 4) Space heaping tablespoons of batter about 1/2 in apart over chicken mxiture (you will have about 16 small biscuits).
- 5) Bake until biscuits are golden brown and filling is bubbling, about 20 minutes and serve.
