Sunday, February 10, 2013

Creamy Swiss Chicken with Cheddar Herb Biscuits

This recipe has quickly become a family favorite. It is comfort food at its best. 





For Chicken Mixture: 
3 c. cooked, shredded chicken (I use a rotisserie chicken from Walmart)
2 c. frozen or canned vegetables (I used corn and green beans because that's all my son eats)
1 c. Swiss cheese, shredded
1/2 c. chicken stock
2 T. butter
2 T. flour
1 c. milk
1 t. onion powder
1 t. pepper
1 t. salt


For Biscuits:
2 cups all-purpose flour
1 T sugar
1 T dried parsley
1 T dried rosemary
2 t baking powder
1/2 t salt
1/4 cup butter
4 oz. shredded cheddar
3/4 cup milk
1 egg

Directions:

Preheat the oven to 400 degrees and grease a 9x13 casserole dish.



In a bowl combine shredded chicken, veggies, chicken stock and seasonings.  In a saucepan, melt butter over medium heat.  Sift in flour and stir to combine, letting flour cook out for 2 minutes.  Stir in milk, bring heat up to medium high and stir until thickened {about 3-4 minutes}.  Sprinkle in Swiss cheese and stir until melted and combined.  Pour cheese sauce into chicken mixture, toss and pour into casserole dish. 

To make the biscuits, mix together in a large bowl the flour, sugar, parsley, rosemary, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles course crumbs. Stir in the cheddar cheese. In a separate bowl, mix together the egg and milk. Add to the crumb mixture all at once. Stir quickly with a fork to moisten. On a floured surface, roll out the dough and cut into biscuits. 



Place uncooked biscuits over the chicken mixture and brush with melted butter.  Bake for 35-40 minutes or until biscuits are golden brown and done.

Recipe adapted from Ally's Sweet and Savory Eats

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