Wednesday, April 8, 2009

Honeymoon Chicken and Biscuits

I know it's spring, but I still crave warm comfort food. It's the Midwestern in me. This recipe, that I adapted from "Gooseberry Patch Family Favorites," it's comfort food at it's best. Rich, creamy and filling.

Although the sherry is optional, I highly recommend it. It's what gives this dish it's tangy flavor and makes it different from other chicken and biscuits recipes.

If you only have regular oatmeal on hand instead of the quick-cooking variety, just pulse the oatmeal in a blender to break it down somewhat.

Also, my biscuit mixture turned out rather runny (probably because I was using regular oatmeal), so I just poured it over the top of the chicken mixture to create a crust, instead of making dropped biscuits.

Honeymoon Chicken and Biscuits

1 cup red onion, chopped
½ cup MSPI-friendly margarine, divided
¼ cup sherry or water
10 ½ oz. MSPI-friendly chicken broth
1 cup all-purpose flour, divided
1 tsp. poultry seasoning
2 ½ cups chicken breast, cooked and chopped
10 oz. fresh or frozen vegetables
¾ cup quick cooking oats
2 tsp. baking powder
½ cup rice milk
1 egg white
1 tbsp. maple syrup

Cook onion in two tablespoons margarine over medium-high heat for 3 minutes, or until tender. Add combined sherry, broth, ¼ cup flour and seasoning. Cook an additional 3 minutes or until thick. Stir in chicken and vegetables and pour into 2-quart casserole.

Combine remaining flour, oats and baking powder. Cut in remaining butter or margarine until crumbly. Stir in milk, egg white and syrup until moist. Drop by ¼ cupfuls onto chicken. Bake 35 to 42 minutes at 425 degrees.

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