Cheesy Chicken Shortcake

"This recipe came from Country Home magazine's "Stay for Supper" cookbook. It's one of the first recipes I learned how to cook when I was a newly-wed and has been a favorite ever since. Serve it over slices of your favorite cornbread. Also good over steamed rice."
 
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Ready In:
30mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • In a skillet over medium heat, cook bacon until crisp.
  • Remove with slotted spoon and save for later.
  • In same skillet, add oil and fry onion, mushrooms, green and red pepper until soft.
  • Add flour, stock cube, nutmeg, and black pepper, then milk and water all at once.
  • Cook and stir until sauce thickens.
  • Turn heat down to low, add chicken and cheese, stirring until chicken is heated through.

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Reviews

  1. Served this over toasted french bread and both Dh and I liked it very much. It's great comfort food and a wonderful way to use leftover poultry. Didn't and won't change a thing.
     
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RECIPE SUBMITTED BY

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
 
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