Tonight we used the leftover rotisserie chicken that we had on Wednesday to make tonight’s dinner. Since Paula as well as TJ were both working, this was an easy meal that we could enjoy before both of them headed off. Paula found the recipe, Creamy Chicken and Biscuits, in the October issue of Rachel Ray’s magazine.

Preheat the oven to 350 degrees. In a large, ovenproof skillet, melt 3 tablespoons of butter over medium-high. Add 3 tablespoons of flour and cook, whisking, until golden, about 1 to 2 minutes. Slowly whisk in 2 cups of chicken stock, then 1 tablespoon of chopped fresh rosemary. Simmer, whisking often, until the mixture thickens, about 5 minutes. Whisk in 1/2 cup of whipping cream, then stir in 1 cup of frozen (thawed) peas, leftover rotisserie chicken – cut into bite-size pieces and the leftover roasted vegetables from Wednesday’s meal. Bring to a simmer and season with salt and pepper.

Meanwhile, bake 1 package of packaged buttermilk biscuits according to package directions, removing them from the oven about 5 minutes before they’re done. Arrange the biscuits on top of the chicken mixture and bake until the biscuits are golden and cooked through, about 5 minutes more.

Serve and enjoy. While this meal required us to use the packaged biscuits instead of making our own, it was still quite tasty – and a bit faster, which worked out since we were in a hurry.

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