Cheesy Chicken Shortcakes

Recipe Ingredients

1		Process - (8-ounce) cheese spread loaf
1/3 cup	78ml	Chicken broth
1 1/2 cups	93g / 3.3oz	Chopped cooked chicken
1		-- (4.5-ounce) chopped green chiles, undrained
1		-- (2-ounce) diced pimiento, undrained
		Cornmeal biscuits
1 1/3 cups	83g / 2.9oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/2 cup	31g / 1.1oz	Yellow or white cornmeal
1/4 cup	49g / 1.7oz	Butter or margarine - cut up
3/4 cup	177ml	Buttermilk
1		Egg white - lightly beaten

Recipe Instructions

Cook cheese and chicken broth in a saucepan over medium heat, stirring constantly, until cheese melts.

Stir in chicken, green chiles, and pimiento, and cook until thoroughly heated. Serve over Cornmeal Biscuits. Makes 6 servings.

Cornmeal Biscuits: 1 1/3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup yellow or white cornmeal 1/4 cup butter or margarine, cut up 3/4 cup buttermilk 1 egg white, lightly beaten Combine first 5 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times.

Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Brush tops with egg white. Bake at 450 for 10 to 12 minutes or until lightly browned. Makes 1 dozen.

Source:
Southern Living

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