By Loves2Teach on January 29, 2004
Photo by children from A to Z
Photo by children from A to Z
"I got this recipe from some cards I received in the mail. The ingredients listed as optional are ones I don't actually use based on my preferences, but they are used in the original recipe. I hope you like it!"
Serving Size: 1 (254 g)
Servings Per Recipe: 6
"This dish was good but not great. It does have possibilites. I didn't use the optional ingredients because of the kids but I did add pepper and dried thyme for some flavor. I think that frozen peas added before cooking would make this really good. This is one that I will be tweaking for our own personal preferences."
"I didn't have any sour cream. Used cream cheese and extra milk. Made homemade biscuits. Forgot to put the cheese. Even without it the taste was wonderful! Dh said this was a definite keeper. DS said he was never gonna stop eating this stuff!!! DD's approved also! Will add to our rotation!"
"Well - I thought I had all the ingredients for this recipe. But when it came to the sour cream it was no where to be found in my fridge. So I poked around and found some Alloute herb and garlic cheese spread and thought I would give it a shot. I diluted it with some chicken stock and mixed it in and lo and behold this is now the most requested recipe in my house. Perhaps this is the "secret ingredient" some folks thought was missing."
"Started with a 10 oz. package of grilled chicken breast strips, and searched for a recipe to surround them. This looked like a good basic combination, but obviously had no seasoning or pizzazz, but some of the reviews offered ideas. I sauted a handful of sliced baby carrot in olive oil, and added chopped shallots, til limp. When I turned the pan off, added a handful of frozen peas - just to separate. Seasoned liberally with Adobo, Ground chicken seasonings, black pepper, and garlic. Mixed with other ingredients as listed, and spread in a 11'x7" casserole. Baked open at 375 for 10 minutes. I had 3 slices of extra -sharp cheddar - placed on top, and 1/2 cup of Mexican mix shredded cheese. Topped with 6 Flaky Pillsbury refrigerator biscuits, sprinkled more grated cheese on top, and sprayed with Butter Spray. Returned to 375 oven for 25 minutes, and biscuits were done, flaky, and brown on top. DH is not overly fond of "one pot" meals, but said this was very tasty - have enough for another meal before we leave for 2 weeks. Thanks for providing a good idea, Loves2Teach"
"This is my boyfriendâ€™s favorite meal. I did make some changes to the recipe though. This is wonderful if you use 1 lb of ground chicken instead of cubes of chicken; it has a much better consistency. I cook the chicken with onions, carrots and celery. I would also season the chicken with whatever you like for some extra flavor. I also use slices of Munster cheese instead of cheddar cheese. And I agree with the person who said the biscuits need more time. I usually cook the biscuits for 30-35 mins."
"I cooked this for the recommended time, but the biscuits (Pillsbury Grand) were not done. The biscuits need another 10 minutes or so even though they were brown on the top. I also think this would be improved by the addition of some pepper. I was disappointed; I thought the recipe would have more flavor, too. Thanks for sharing."
"Yummy, this is delicious. I looked up this recipe because I had something similar a while back at The Cheesecake Factory. This tastes just as good if not better. I served mine over a creamy spoonful of mashed potatoes. I think the restaurant's cream had mushrooms, so it might not be a bad idea to play around on switching the soups. I only had "Mexican" shredded cheese left over from taco night,(same thing just a blend of different cheeses). I did use the onions and butter but I omitted the pimientos. I also used the full bag of frozen biscuits which had 12 to cover the whole pan, that way each serving gets a biscuit. Thanks for posting!"
"This was our meal last night, and even our grandson who is a sort of pickey eater gave it a high score! I did use also non-fat sour cream. For the biscuits I made Southern Buttermilk Biscuits ( recipe #26110 ), adding about 1/4 tsp. Italian seasoning to the dough. Thanks for this easy, great tasting recipe!"
"I have these same cards, and finally made this last night for dinner and it was wonderful. I've had these cards for years and never made this. I did use grands biscuits instead of frozen and it came out great. I wish I would have tried this sooner, it was so easy and tasty. Thanks for posting!"
"Made this for my son who is a big fan of chicken and biscuits. His comments were that this was awesome and very delicious. It is a keeper."
" nice warm meal thanks for posting dee"
"I have made this a couple of times. It is so good. I leave out the pimento but keep everything else. Thanks for posting. "
"I have made this twice this week! It is so easy and tastes wonderful. I skipped the onion and pimiento (yuck, vegetables) and we were out of cheese, but it is still great! I added 1/4 cup of ranch dressing the second time to mix up the flavor a little."
"I had a craving for chicken and biscuits the other day, and decided to try this recipe. My family loved it. We ended up eating the entire pan. I have no need to try any other chicken and biscuits recipes. This is it for us. The only thing I did differently was to cook the chicken with butter and some onion powder, and then add a little salt and pepper (which probably wasn't even necessary). It had a great flavor. Thanks for the wonderful recipe!"