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!
This isn’t really a recipe just a super fun idea! I made this for one of my niece’s last year for her birthday. On the outside it is very unassuming, but once you cut into it, it is so surprising and fun! You could certainly do any color combination that you want and I think it would be fun for a baby shower with pink or blue inside. I am hooked on Sixlets so that is the color scheme I went with…
This was such a fun, easy recipe to throw together and everyone loved it. We actually made it in one 9 x 13 pan, but each person had their own “quarter” to top with whatever they wanted. We all pretty much like the same things, but I always add onion and garlic to my portion and Hubby likes mushrooms. So feel free to dress it up any way you want, you really can’t go wrong…
Pizza Pull Apart Bread
3 packages of Pillsbury biscuits (10 biscuits each)
1-24 ounce jar spaghetti sauce
1-6 ounce package sliced pepperoni
any other toppings you desire: sausage, onion, black olive, garlic, mushrooms, peppers, etc.
3 cups mozzarella cheese-shredded
1 teaspoon Italian seasoning
Preheat oven to 350 degrees. Open up the canned biscuits and cut them into quarters. Put into a large mixing bowl along with the spaghetti sauce, 1 cup of the shredded cheese and the Italian seasoning. Chop about 3/4 of the pepperonis into quarters and add into the sauce mix. Mix it together gently and pour into a greased 9 x 13 baking dish. Sprinkle with the remaining cheese, the pepperoni and your other ingredients. Bake for 25-30 minutes or until the biscuits are fully cooked and the cheese is melted and a little browned.
So these are really awesome enchiladas, and the Youngest even says they are the best ones I’ve ever made. But that’s not why I’m sharing this. The reason I’m sharing is the tip about how to make shredded chicken in no time, with VERY LITTLE EFFORT!!
All you need to do is this: Boil your chicken breasts for 20 minutes. Remove to a plate to cool for a few minutes, then put them in your KitchenAid with the paddle attachment on. Beat on low for a few rounds to start the chicken breaking up, then increase to medium and beat until it’s the desired consistency.
That’s all, that’s it…shredded chicken has never been easier!! I mean it, and I know it’s not a new idea, but I just found out about it and had to shout it from the rooftops…
1 pound boneless, skinless chicken breasts-cooked like the above tip
1 package taco seasoning
1 package Hidden Valley Ranch dressing mix
1/2 cup prepared Ranch dressing
1/2 cup salsa
2 cups shredded cheddar cheese
1 package tortillas
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray; set aside.
Mix the taco seasoning and Ranch dressing mix together and mix into the shredded chicken.
Mix the prepared Ranch dressing and the salsa. Spread about 1-2 tablespoons on the middle of each tortilla shell. Top with the chicken mixture and a little bit of the cheese. Roll the tortillas and place them seam side down in the prepared baking dish.
Pour the rest of the Ranch/salsa mixture over the top and top with the remaining shredded cheese.
Bake for 25-30 minutes or until the cheese is lightly browned. Top with your favorite ingredients like black olives, cilantro, sour cream, scallions, etc.
Thank you Julie of Julie's Eats and Treats!
We interrupt this regularly scheduled recipe post to share a fun doll craft! The fun with having nieces is that they love their American Girl Dolls! And as a great lover of dolls from a long time ago, I had a lot of fun making them clothes and things for Christmas!
I knitted these cute hats and scarves using a very basic pattern (that I really should have written down) and then just “funned” them up with flowers made out of colored felt that I stitched on. I really guessed on the size of the doll’s heads but it turns out they fit just perfectly!
They are so cute here on Christmas Eve (the dolls AND my nieces).
Ok, now I’ll get back to cooking! The next post will be a great recipe and a SUPER great cooking tip, so if you weren’t interested in this crafty post, no worries, just come back on Friday…