Cheesy chicken shortcakes

1 Servings

Ingredients

Quantity Ingredient
1 Process; (8-ounce) cheese spread loaf
⅓ cup Chicken broth
1½ cup Chopped cooked chicken
1 can (4.5-ounce) chopped green chiles; undrained
1 Jar (2-ounce) diced pimiento; undrained
1⅓ cup All-purpose flour
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ cup Yellow or white cornmeal
¼ cup Butter or margarine; cut up
¾ cup Buttermilk
1 Egg white; lightly beaten

Directions

CORNMEAL BISCUITS

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 ½-inch thickness; cut with a 2½-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 <SuzyWert@...> on Jan 23, 1998

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