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Honey-Sweet Chicken Biscuit Casserole

As promised...

Honey-Sweet Chicken Biscuit Casserole

3 medium leeks, well washed and chopped (about 2-3 cups)
1 bunch scallions, chopped (about 1 cup)
2 tablespons butter
1 tablespoon olive oil
2 to 2-1/2 lbs. boneless skinless chicken thighs, cut into bit-sized pieces
1 cup cream sherry
3/4 cup honey
2 tablespoons lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons flour
1/2 lb. feta or kasseri cheese, crumbled or shredded

Topping: 8 refrigerated buttermilk biscuits (uncooked) -or- a mixture of 3 cups biscuit baking mix to 1 cup milk

Preheat oven to 350 degrees Fahrenheit.   In a large skillet, saute leeks and scallions in butter and olive oil till soft, for about 5-10 minutes.  Add chicken, sherry, honey, lemon juice, and pepper and bring to a low boil.  Cook, stirring, till chicken is no longer pink and sauce is slightly reduced, about 15 minutes.   Remove from heat.   Put into an oven-proof casserole dish and let cool five minutes.  Stir in the flour and cheese till well mixed.   Layer the biscuits gently on top, or spread spoonfuls of the baking mixture over the top  (and don't worry if some of it seems to sink under).  Bake uncovered for about 30 minutes until topping is cooked and browned. 

Serve with extra rolls for sopping up sauce.  Sweet and savory and very filling.
  

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Comments

( 2 comments — Leave a comment )
ysabetwordsmith
Jul. 8th, 2008 11:11 pm (UTC)
New Friend
I saw that you added me to your Friends list -- thank you! -- so I added you to mine and dropped by here to browse.

The recipe sounds tasty. You might want to drop by my community cheap_cookin sometime.
cimeara
Jul. 9th, 2008 02:29 pm (UTC)
Re: New Friend
Thank you! And thank you for the link, too, looks like a great community. :-)
( 2 comments — Leave a comment )