SERVES 6
TOTAL TIME: 45 minutes
We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken.
|
1½ |
cups original Bisquick mix |
|
3 |
cups low-sodium chicken broth |
|
4 |
ounces Monterey Jack cheese, shredded (1 cup) |
|
1 |
jalapeño chile, stemmed, seeded, and minced |
|
Salt and pepper |
|
|
8 |
ounces chorizo sausage, chopped |
|
1 |
onion, chopped fine |
|
1 |
green bell pepper, stemmed, seeded, and chopped |
|
3 |
tablespoons vegetable oil |
|
¼ |
cup all-purpose flour |
|
2 |
tablespoons Cajun seasoning |
|
3 |
garlic cloves, minced |
|
1 |
cup heavy cream |
|
3 |
cups shredded rotisserie chicken |
|
1 |
cup frozen corn, thawed |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Stir Bisquick, ¾ cup broth, Monterey Jack, jalapeño, and ¼ teaspoon pepper together in bowl until combined. Using two greased soupspoons, scoop out and drop 12 even mounds of dough onto prepared baking sheet (about 2 heaping tablespoons per mound). Bake until biscuits are puffed and lightly browned on bottom, about 10 minutes.
2. Meanwhile, combine chorizo, onion, green pepper, and oil in 12-inch skillet and cook over medium-high heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in flour, Cajun seasoning, and garlic and cook until lightly browned, about 1 minute. Gradually whisk in remaining 2¼ cups broth and cream, scraping up any browned bits and smoothing out any lumps, and simmer until thickened, 3 to 5 minutes. Stir in shredded chicken and corn. Off heat, season with salt and pepper to taste.
3. Grease 13 by 9-inch baking dish and transfer chicken mixture to prepared dish. Place biscuits on top and bake until filling is bubbling and biscuits are browned, about 10 minutes. Let cool slightly and serve.