Salsa Verde Chicken ‘N’ Biscuits
I love chicken, LOVE salsa verde and love biscuits. But putting them altogether, I wasn’t too sure about that. But one thing is sure, I don’t share with you the recipes that don’t work and that I don’t like. So consider this one a winner, and the sauce was actually so good that the biscuits are a must to soak up all that goodness…
Salsa Verde Chicken 'N' Biscuits
4 tablespoons butter
1/2 cup flour
2 cups chicken broth
1 (16 ounce) jar salsa verde
1 (5 ounce) can fat free evaporated milk
1 1/2 pounds boneless, skinless chicken breasts-cooked and diced
2 cups Jiffy baking mix
2/3 cup milk
3/4 cup shredded cheddar cheese
Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
Melt the butter over medium-high heat in a large sauce pot. Whisk in the flour and let it cook out for about 2 minutes, stirring constantly. Add the broth, salsa verde and evaporated milk, continue whisking and cooking until thick and bubbling. Stir in the chicken and reduce heat to low.
Meanwhile, in a medium mixing bowl, combine the Jiffy mix, the milk and the shredded cheddar cheese.
Pour the chicken mixture into the prepared dish and top with spoonfuls of the biscuit mixture.
Bake, uncovered, for 15-20 minutes or until the biscuits are done and golden and the chicken is bubbling.
Updated from other recipes I've tried!