In an old SLM, Oct 2003, there was a recipe that has caught my eye, 10 years later. Using canned biscuits as the bread bowl that holds the chicken mixture that makes a very simple dinner, the individual little bowls make dinner personal and elegant. Substitute turkey for the chicken to use leftover turkey in November.
To make the bread bowls:
1 (16.3 oz) can refrigerated jumbo flaky biscuits
Vegetable cooking spray
Roll each biscuit to a 5″ circle.
Invert 8 custard cups or ramekins, several inches apart on a lightly greased baking dish. Coat the outside of the cups/ramekins with cooking spray.
Mold flattened biscuits around outside of custard cups and bake at 350 for 14 minutes, until golden brown.
Cool slightly and remove biscuits bowls from the ramekins/cups.
Note: frozen biscuits may be substituted. Let thaw at room temperature for 30 minutes or overnight in fridge.
Biscuits may be slightly sticky; lightly flour before rolling out. Bake at 350 for 16-19 minutes.
Fill with Dressy Chicken
2 tables butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1/4 teas dried tarragon
1 cup shredded sharp Cheddar cheese
2 1/2 cups chopped cooked chicken
1/2 package (16 oz package) frozen peas and carrots, thawed
1 (2 oz) jar diced pimiento, drained
1/4 teas salt
1/2 teas pepper
Melt butter in a large skillet over medium heat. Add the onion, celery and mushrooms. Saute 2-3 minutes or until tender.
Whisk soup, 1/2 cup milk, sour cream, and tarragon together. Cook over medium heat 3-5 minutes. Add 1 cup Cheddar Cheese, stirring constantly until cheese melts. Stir in cooked chicken, carrots and peas, pimiento, salt and pepper.
Cook over low heat, stirring often for about 10 minutes.
Spoon hot mixture into biscuit bowls. Serve immediately.