" It was a dump-in-the-pot-and-stir dish if there ever was one (canned cream of soup, canned veggies, hardboiled eggs), but dang if it didn't make my fiancé swoon
In medium bowl, mix chicken and sauce. Stir in chicken mixture and broth. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Add cream cheese cubes and 1 1/4 cups of the Cheddar cheese. 3 Meanwhile, in small bowl, mix Bisquick™ mix, milk, green onions and remaining 1/4 cup Cheddar cheese until well blended. Spoon 16 tablespoons dough on top of chicken mixture. Bake uncovered 20 to 25 minutes or until casserole is bubbly and biscuits are golden brown
Unroll the pie dough onto a baking sheet and sprinkle with pepper and pinch of poultry seasoning. You'd think with a soup like this, the broth would turn into some kind of thick goop, but it stayed wonderfully light in texture along the way
I don't love it when it comes with too many peas, or a leathery, greasy pastry top, but if it has a quality pastry (which hasn't been allowed to get soggy), or better still, a biscuittopping, then it has got to be right up there with my favourite comfort foods
For the chicken and vegetables, use the breast meat from a rotisserie chicken and save the rest to be used in this delicious and super-easy recipe, Chicken and Tomato Noodle Soup
Top with a slice of prepared puff pastry, or serve with a low-fat biscuit or crusty roll. This soup totally tastes like you are eating the inside of a chickenpotpie, but with a spoon, and with the type of reckless abandon that I normally reserve for things that are not low-fat at all
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