Creamy Baked Chicken Recipe
Do you want a great in taste Creamy Baked Chicken recipe? The key ingredient here is Chicken. This Creamy Baked Chicken when served as Side Dish is sure to please your family members. Once tasted, I am sure you would love to prepare this Creamy Baked Chicken recipe for your dear ones!
Ingredients
1 broiler fryer cut in serving size pieces
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1/2 cup plus 3 tablespoons milk
1/2 teaspoon ground ginger
1 cup biscuit mix
1/4 cup yellow cornmeal
1/2 tablespoon finely chopped crystallized ginger
Directions
Cut away small bones from chicken breasts; remove all skin if you prefer chicken cooked without it.
Arrange chicken pieces in buttered 12 cup casserole; combine the cream of mushroom soup, 1/2 can (1/2 cup plus 2 tablespoons) cream of chicken soup (save the rest for Step 4), 1/2 cup milk and ground ginger in small bowl; mix well; pour over chicken pieces in casserole; cover.
Bake in moderate oven (350°) 30 minutes; remove cover; stir to mix sauce and juices from chicken; cover again; bake 30 minutes longer, or until chicken is tender.
Reset oven to hot (450°).
Combine biscuit mix, cornmeal and crystallized ginger in small bowl; mix 3 tablespoons milk with saved chicken soup; stir into biscuit mixture, mixing lightly.
Remove casserole from oven; uncover casserole and drop dough by spoonfuls to make 8 mounds in a ring on top of chicken.
Bake in hot oven (450°) about 15 minutes longer, or until biscuits are puffed and golden brown.
Arrange chicken pieces in buttered 12 cup casserole; combine the cream of mushroom soup, 1/2 can (1/2 cup plus 2 tablespoons) cream of chicken soup (save the rest for Step 4), 1/2 cup milk and ground ginger in small bowl; mix well; pour over chicken pieces in casserole; cover.
Bake in moderate oven (350°) 30 minutes; remove cover; stir to mix sauce and juices from chicken; cover again; bake 30 minutes longer, or until chicken is tender.
Reset oven to hot (450°).
Combine biscuit mix, cornmeal and crystallized ginger in small bowl; mix 3 tablespoons milk with saved chicken soup; stir into biscuit mixture, mixing lightly.
Remove casserole from oven; uncover casserole and drop dough by spoonfuls to make 8 mounds in a ring on top of chicken.
Bake in hot oven (450°) about 15 minutes longer, or until biscuits are puffed and golden brown.
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