A Tex-Mex twist on chicken casserole. This chicken casserole has all the flavors of King Ranch Chicken but is topped with cheddar cornmeal biscuits when baked in the oven.
Course
Casserole, Chicken
Cuisine
Tex-Mex
Prep Time50minutes
Cook Time40minutes
Total Time1hour30minutes
Servings8people
AuthorRecipe Thief
Ingredients
Filling
3tbspbutter
2poblano chiliesseeded and diced
1medium oniondiced
1medium red pepperseeded and diced
3clovesgarlicfinely chopped
3tbspGold Medal™ AP flour
1can28 oz Mur Glen™ organic fire-roasted diced tomatoes,drained
1package1 oz Old El Paso chicken taco seasoning mix
½tspsalt
¼tsppepper
1cupProgresso chicken stock
¾cuphalf-and-half
2cupsshredded cheddar cheese8 oz
½cupsour cream
3cupsshredded cooked chicken
Biscuit Crust
1 ½cupsGold Medal™ AP flour
½cupyellow cornmeal
3tspbaking powder
½tspsalt
½cupcold butter
1cupshredded cheddar cheese4 oz
1cupmilk
Instructions
Heat oven to 400 F. Spray 3 quart baking dish with cooking spray.
In 4 quart saucepan, melt 3 tbsp butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tbsp flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, ½ tsp salt and the pepper. Cook and stir 1 minute.
Stir in stock and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
Meanwhile in a large bowl, mix 1½ cups flour, the cornmeal, baking powder, and ½ tsp salt. Cut in ½ cup butter until mixture is crumbly. Stir in ½ cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about ⅓ cup each) on top of hot filling. Sprinkle top with remaining ½ cup of cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.
Recipe Notes
I skip the peppers and use 1 can (14 oz) diced tomatoes with chilies and 1 can (14 oz) fire roasted tomatoes instead of the 28 oz can of fire roasted tomatoes. The heat level is milder in the final dish.