CREAMY SWISS CHICKEN ON BISCUITS

Hi All! I hope this post finds you doing fabulous today. Have you ever run across a recipe that you thought would be really appetizing but it had one or two weird ingredients that you wanted to change? Well, that is what happened to me today. I found this interesting recipe for Creamy Swiss Eggs on Biscuits in the Pillsbury Spring Brunch magazine (Volume 19.)  I kept thinking to myself, “Boy! That sure looks good but what's with the eggs?” Now don’t get me wrong because I am not opposed to scrambled eggs. Eggs are a wonderful source of protein and I am a sucker for hard boiled and deviled eggs. As for scrambled eggs, I think that served in the proper context, they can be quite delightful. I just didn’t think that scrambled eggs meshed well with the other ingredients in this recipe so I substituted them for chicken instead.

This meal is quick and super easy and perfect for a mid-week meal when you don’t have a lot of time on your hands to spend in the kitchen. It is a very creamy, smooth and hearty dish and there are so many things you add to this dish to dress it up. (The original recipe can be found by following this link: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=12402).

**Special Tips: The amount of chicken that is listed below is just an estimate. You sort of have to “eyeball it” (as Rachel Ray would say.) I used about 7 chicken tenders for mine and that was plenty. I also added about 4 mushrooms, sliced and sautéed in Olive Oil. Just have fun with it. Throw in whatever suits your fancy. Also, for the biscuits, I used the Bisquick Complete Buttermilk Biscuit Mix. You just add water; mix; drop by heaping tablespoons onto a greased pan and bake. They’re actually very good and taste more like homemade biscuits.

**Final Thoughts: If you are wondering about the taste, just think of your grandmother’s homemade chicken and dumplings.

INGREDIENTS:

4 Pillsbury Oven Baked Frozen Buttermilk Biscuits
1 can cream of chicken with herbs soup
2/3 cup milk
1 cup shredded Swiss cheese (4 oz)
¾ to 1 lb. pack of chicken tenders or boneless chicken breast
1/8 teaspoon pepper
1 medium green onion, sliced (1 tablespoon)
2 teaspoons butter or margarine

DIRECTIONS:

1. Heat oven to 375°F. Bake frozen biscuits as directed on bag.

2. Boil chicken until tender. Pull apart, cut or shred into smaller pieces.

3. In a small bowl, mix soup, milk, cheese and pepper; set aside.

4. If using mushrooms, onions or other vegetables, sauté in a small skillet until tender.

5. Gently stir chicken and vegetables into soup mixture. Cook and stir until thoroughly heated.

4. Cut each warm biscuit in half and place on individual serving plates. Spoon creamy mixture over biscuits. Garnish with green onions.

*Note....Sorry you can't really see the biscuit in this photo but I assure

you that it is somewhere underneath all of this creamy goodness. 

Additional Photos added 7/23
Even BETTER on Day 2!!!!