Cheesy chicken shortcakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Process; (8-ounce) cheese spread loaf | |
| ⅓ | cup | Chicken broth |
| 1½ | cup | Chopped cooked chicken |
| 1 | can | (4.5-ounce) chopped green chiles; undrained |
| 1 | Jar (2-ounce) diced pimiento; undrained | |
| 1⅓ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Yellow or white cornmeal |
| ¼ | cup | Butter or margarine; cut up |
| ¾ | cup | Buttermilk |
| 1 | Egg white; lightly beaten | |
Directions
CORNMEAL BISCUITS
Cook cheese and chicken broth in a saucepan over medium heat, stirring constantly, until cheese melts. Stir in chicken, green chiles, and pimiento, and cook until thoroughly heated. Serve over Cornmeal Biscuits. Makes 6 servings.
Cornmeal Biscuits: Combine first 5 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times.
Roll dough to ½-inch thickness; cut with a 2½-inch round cutter, and place on a lightly greased baking sheet. Brush tops with egg white. Bake at 450° for 10 to 12 minutes or until lightly browned. Makes 1 dozen.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998