Friday, November 25, 2011

Lovin' Leftovers

It's a popular belief that the best part of Thanksgiving is the leftovers. Trouble is, I get tired of turkey sandwiches real quick. So, what else is there to do with all that turkey?

Turkey & Biscuits, but of course!

This recipe calls for chicken, but last year I made it with leftover turkey from Thanksgiving. It was equally delicious. And this dish easily works with your leftover sides as well. Or serve it up by itself. It's chock-full of veggies and is a meal all by itself.

Chicken & Biscuits

Recipe from Kraft Food & Family
Prep time: 15 minutes
Total: 50 minutes
Makes 6 servings

  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 3/4 cup sour cream, divided
  • 2 cups chopped cooked chicken
  • 1 pkg. (16 oz.) frozen mixed vegetables, thawed
  • 1 cup shredded cheddar cheese
  • 1 cup baking mix
  • 3 tablespoons milk

  1. Heat oven to 375 degrees F. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix.
  2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.
  3. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

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