Description
A recipe i found in pillsbury pot pies and casseroles. I haven't tried it yet but it sounded very good for a cool fall night.
Ingredients
- Butter
- Boneless Skinless Chicken Thighs
- Onions
- Fresh Mushrooms
- Flour
- Water
- Dry Sherry
- Onion Soup Mix
- Ground Pepper
- Flakey Biscuits
- Gruyere Cheese
Instructions
- Heat oven to 350 degrees
- Spray 8 ramekins or custard cups with cooking spray
- Place ramekins on a large cookie sheet with sides
- In a 12-inch nonstick skillet, melt 2 tbls
- Of butter over medium-high heat
- Add chicken, cook about 10 minutes, stirring occasionally, until no longer pink in center
- Remove chicken from skillet
- Discard chicken juices
- Melt remaining 2 tbls
- Butter in skillet
- Add onions and mushrooms
- Cook and stir about 8 minutes or until golden brown
- Sprinkle flour over vegetables
- Cook and stir 1 minute
- Stir in water, sherry and soup mix
- Heat to boiling
- Boil about 3 minutes, stirring occasionally, until slightly thickened
- Spoon chicken into ramekins
- Spoon onion mixture over chicken
- Sprinkle with pepper
- Separate dough into 8 biscuits
- Place 1 biscuit in each ramekin
- Bake about 20 minutes or until biscuits are golden
- Carefully remove from oven
- Sprinkle 3 tbls
- Cheese over each biscuit
- Bake 4-5 minutes longer or until cheese is melted