Chicken Bayou Biscuits |

Chicken Bayou Biscuits

July 16th, 2009 |

Author: admin

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I made these for dinner earlier this week. I prepared the chicken mixture a few days early and then finished the rest of the meal in less than 30 minutes on a busy weeknight. The filling was enough for 2 meals, so the rest went in the freezer for yet another busy night down the road Oh, surprisingly, they reheated in the microwave quite nicely, so we had lunch all set too.

Recipe: Chicken Bayou Biscuits

Ingredients

1 tbsp butter or margarine
1 tbsp olive or vegetable oil
about 2 lb boneless, skinless chicken breasts, chopped
1/2 cut chopped onion
1 can (8 oz) stewed tomatoes,chopped, liquid reserved
1 large clove garlic
1/4 tsp hot pepper sauce (or to taste)
2 cans large buttermilk biscuits (refrigerated)
2/3 cup sour cream
1 Tbsp honey

Instructions

Preheat oven to 350 degrees. Spray 12 medium muffin tins and set aside.
Melt butter with oil in large skillet. Add chicken and onion. Stir-fry about 3 minutes or until onion is transparent. Stir in tomatoes with liquid, garlic, hot pepper sauce, and salt. Cook about 2 minutes or until chicken is no longer pink inside. Set aside to cool.
Open biscuit cans and press 1 biscuit in each muffin tin, pressing up sides to form a bowl.
Mix sour cream and honey. Add to chicken mixture and stir to combine. Fill biscuit cups 2/3 full.
Bake in preheated oven 20 minutes or until filling is set and biscuit cups are lightly browned. Remove from oven and serve immediately.

Recipe adapted from “Simply the Best Chicken, Recipes from Gold Kist Farms”

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