Wednesday, December 21, 2011

Boursin Cheese Casserole with Biscuits

I love to break my biscuit up and add the soup….together it makes the perfect dinner.
 The first time that I had this I thought I would eat the whole pan.  In fact, I only made one batch and found myself talking my kids out of there portions…I was not getting "mother of the year" on this night…LOL


It was so creamy and the flavor was divine.  To top it all off the biscuits just melted in your mouth.

The original recipe was very thick and creamy but  can get expensive if you want to double or even triple the recipe…the Boursin cheese can run up to $6.00 per small package and the recipe calls for two for a single batch…yeah, that's a pretty spendy meal in my opinion.


I figured that since I could drink the meal because it was so good, why not make it into a soup and that way it makes more and last longer.  I will share with you the original recipe and then what I added to the recipe to make it "soup-like".  Both ways taste wonderful.  



Boursin Chicken Bake and Cream Biscuits


This recipe will feed 4 adults.


1 Rotisserie chicken, skinned, meat shredded into bite sizes..about 3 cups (you can use turkey too.)

2 (5.2 ounce) Boursin cheese, crumbled

1 ¼ cups heavy cream

1 ¼ cups low-sodium chicken broth

salt and pepper to taste

4 scallions, sliced thin…you can also use green onion

2 cups flour

2 tsp. baking powder

1 cup shredded sharp cheddar cheese…you can also use medium cheddar


1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat chicken, Boursin, ¼ cup cream, ¾ broth, ½ tsp. salt, 1 tsp pepper, scallions, and peas in a large pot over medium heat, stirring often, until cheese is melted and mixtures is heated through, about 5 minutes. Transfer to greased 9x13 baking dish.

2. Meanwhile, combine flour, baking powder, cheddar, remaining cream, remaining broth, 1 tsp. salt and ½ tsp pepper in bowl. Space heaping T. of batter onto chicken mixture. Bake until biscuits are golden brown and filling is bubbling. About 20 minutes.


For the soup: 

The soup will serve 6-8 bowls of soup. I buy the Boursin cheese at Sam's in one pound blocks.

1 Rotisserie chicken or turkey meat, skinned, meat shredded into bite sizes..about 3 cups
1 pound Boursin cheese, crumbled
2 ¼ cups heavy cream (1 cup is for the biscuits)
4 cups low-sodium chicken broth (1/2 cup is for the biscuits)
salt and pepper to taste
4 scallions, sliced thin…you can also use green onion
2 cups flour
2 tsp. baking powder
1 cup shredded sharp cheddar cheese…you can also use medium cheddar

1.  Adjust oven rack to middle position and heat oven to 450 degrees.  Heat chicken, Boursin, 1 ¼ cup cream, 3 1/2 cups broth, ½ tsp. salt, 1 tsp pepper,  and scallions in a large pot over medium heat, stirring often, until cheese is melted and mixtures is heated through, about 5 minutes.  

2.  Meanwhile, combine flour, baking powder, cheddar, 1 cup cream, 1/2 cup broth, 1 tsp. salt and ½ tsp pepper in bowl.  Space heaping T. of batter onto a cookie sheet.  Bake until biscuits are golden brown. About 20 minutes.

Written by Sherron Watson

1 comment:

  1. My family has a couple of favorite recipes that call for boursin cheese, and you're right, it can get expensive. Both of these look delicious and the kind of thing that's easy enough for everyday, yet good enough for company. Gotta love those kind of recipes! Thanks for sharing, I'm quite sure I'll be trying the chicken and biscuit bake. Merry Christmas!

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