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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Tender buttermilk biscuits top a creamy chicken and spinach filling to create a hearty meal that is sure to please. This recipe calls for pre-cooked chicken, which makes it the perfect meal for busy weeknights. Just pick up a deli chicken on the way home from work, or use leftovers from a Sunday dinner. Ingredients:
2 cups chicken, cooked and shredded |
1/2 cup onion, chopped |
1 (10 ounce) package frozen spinach, thawed,drained,and chopped |
1 (2 ounce) jar pimiento, drained and chopped |
1 cup sour cream |
1 egg, beaten |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 teaspoon garlic, minced |
1 2/3 cups flour, all purpose |
1/4 cup butter, melted |
3/4 cup buttermilk |
2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Mix together all of the filling ingredients and spread into greased 9 inch baking dish.
2. In seperate bowl, mix together all of the biscuit ingredients to form dough.
3. Place spoonfuls of dough on top of filling and bake at 375 degrees for 30 to 40 minutes, or until biscuits are golden brown.
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