Creamy Chicken And Biscuit Bake

By allie5jones

Ingredients

• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 c.)
• 2 (5.2 oz.) pkg. Boursin cheese, crumbled
• 1 1/4 c. heavy cream
• 1 1/4 c. low-sodium chicken broth
• salt and pepper
• 4 scallions, sliced thin
• 1 c. frozen peas and carrots, thawed
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1 c. shredded sharp Cheddar cheese

Details

Servings 4

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 450 degrees. Heat chicken, Boursin, 1/4 cup cream, 3/4 cup broth, 1/2 teaspoon salt, 1 teaspoon pepper, scallions, and vegetables in large pot over medium heat, stirring often, until cheese is melted and mixture is heated through, about 5 minutes. Transfer to greased 13 x 9 inch baking dish. Meanwhile, combine flour, baking powder, Cheddar, remaining cream, remaining broth, 1 teaspoon salt, and 1/2 teaspoon pepper in bowl. Space heaping tablespoons of batter about 1/2 inch apart over chicken mixture (you will have about 16 small biscuits). Bake until biscuits are golden brown and filling is bubbling, about 20 minutes. Serve.