Now that it's officially fall I'm in full-on comfort food mode. Of course now that my mind is off summer and stuck in fall the cool temps we had recently have been replaced by heat and humidity. Typical East Coast weather, unfortunately. That didn't stop me from making Biscuits over Creamed Chicken for Sunday dinner, though.
Once again Cassie delivered a great recipe. I tried making my own cream of chicken soup, and SP thought it needed a bit more chicken flavor, so I might look into those chicken bouillon cubes the next time I make it from scratch. I would also add some chicken stock to thin out the sauce since mine was a little thick, probably because of the homemade soup. Those things aside, this was a great comfort-food meal that I'll definitely be making again.
Biscuits over Creamed Chicken
Adapted from Cassie Craves
2 cups cooked, shredded chicken
1 1/2 cups cream of chicken soup (make your own recipe below)
1/2 cup sour cream
1/2 cup milk
1 cup chicken stock
Salt and pepper to taste
1 cup frozen peas
1 cup frozen carrots
1 cup frozen corn
6-8 oz shredded cheddar cheese
1 can refrigerated biscuits, cooked according to package directions
Combine chicken, cream of chicken soup, sour cream, milk, chicken broth, salt and pepper, peas, carrots and corn in a large, high-sided skillet over medium heat. Heat to boiling, stirring frequently. Stir in cheese.
Nestle the biscuits in the creamed chicken mixture, or pour the creamed chicken over the biscuits.
From Scratch Cream of Chicken Soup
Slightly Modified From Allrecipes.com
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
Dash of paprika
2 cups milk
3/4 cup flour
In medium-sized saucepan, boil chicken broth, 1 1/2 cup of the milk, and the seasonings for a minute or two.
In a bowl, whisk together the remaining 1/2 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.