|I love to break my biscuit up and add the soup….together it makes the perfect dinner.|
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.
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.