Creamy Chicken & Biscuit Bake

This is one of those dishes that tastes better than it looks. Especially since my picture is taken the next day as I'm reheating leftovers! It's an easy to make dinner. Hope you enjoy it!

Creamy Chicken & Biscuit Bake

3 cups shredded chicken (you can use cooked chicken breasts or leftover rotisserie chicken)
2 (5.2 ounce) packages Boursin cheese, crumbled (I use Garlic & Fine Herbs)
1 1/4 cups milk (or cream if you're feeling decadent)
1 (15 ounce) can low sodium chicken broth
salt and pepper
1 Tbsp. dried onion
1 cup frozen peas and carrots (I didn't have frozen carrots so I cut up one regular carrot and boiled it for about 3 minutes to soften)
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 cup shredded sharp cheddar cheese

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

In a bowl, combine flours, baking powder, cheddar cheese, 1 cup milk, 1/2 cup chicken broth, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

In a large pot combine the rest of the can of chicken broth, chicken, boursin, 1/4 cup milk, 1/2 teaspoon salt, 1 teaspoon pepper, dry onions, and vegetables over medium heat. Stir often and cook until cheese is melted and mixture is heated through, about 5 minutes. Transfer to a greased 9x13" baking dish.

Using spoons or a 2 Tbsp. cookie scoop, space heaping spoonfuls of biscuit batter (about 2 Tbsp. 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.

Wild Rice and Chicken Casserole

I always love the idea of casseroles, but don't usually love the outcome. This, however, is a delicious casserole! I saw a recipe on another blog and made some modifications. I'm a big fan of wild rice (and so are my kids, as soon as they taste it and remember that "black rice" is good). I also love that you make your own sauce, instead of opening a can. Granted, I dirtied quite a few pots and pans to make this, but I think it was well worth it. I split the recipe in half, making one serving for tonight's dinner and putting the other half in the freezer for a meal in the future. Since it does use a few pans, I think next time I'll double it and make 4 meals! Hope you enjoy!

WILD RICE & CHICKEN CASSEROLE

3 Tablespoons olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
4 chicken breasts, cooked and chopped
1 cup brown rice
1 (6 ounce) box wild rice
1 teaspoon kosher salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder

For the sauce:
4 tablespoons butter
1/4 cup flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chicken broth
2 cups grated cheddar cheese

extra cheese for topping


In a large pot, combine wild rice, brown rice, and 4 1/2 cups of water. Bring to a boil and let simmer about 45-50 minutes until rice is done. Cook chicken breasts if necessary (I cook mine in chicken broth with a little bit of dried onion added).

Heat oil in a large skillet or pot. Saute onion, celery, and carrots until softened. Stir in chicken, rice, and seasonings.

In a separate pot, melt butter. Whisk in flour, salt, and pepper (it will look like a thick paste). Cook for about 30 seconds, then slowly add chicken broth. Continue to stir until the mixture thickens and is almost boiling. Add cheese and stir until melted. Add to chicken & rice mixture then transfer to a 9x13 baking dish (I divided it into 2 8x8 pans). Top with a little extra grated cheddar cheese. Bake at 350 degrees for about 30 minutes.