Cheesy Chicken Shortcakes

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Cheesy Chicken Shortcakes Ingredients

1 Process; (8-ounce) cheese	2 ts Baking powder
1/3 c Chicken broth	1/2 ts Baking soda
1 1/2 c Chopped cooked chicken	1/2 ts Salt
1 cn (4.5-ounce) chopped green	1/2 c Yellow or white cornmeal
1 Jar (2-ounce) diced	1/4 c Butter or margarine; cut up
CORNMEAL BISCUITS	3/4 c Buttermilk
1 1/3 c All-purpose flour	1 Egg white; lightly beaten

Instructions for Cheesy Chicken Shortcakes

Cook cheese and chicken broth in a saucepan over medium heat, stirring constantly, until cheese melts. Stir in chicken, green chiles, and pimiento, and cook until thoroughly heated. Serve over Cornmeal Biscuits. Makes 6 servings. Cornmeal Biscuits: Combine first 5 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Brush tops with egg white. Bake at 450? for 10 to 12 minutes or until lightly browned. Makes 1 dozen. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert on Jan 23, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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