Cheesy Chicken Shortcake Recipes

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CHICKEN SHORTCAKE



Chicken Shortcake image

I started making this recipe when my kids were little. Now that they are teenagers I have to double it so they get enough. Feel free to switch around the herbs in the shortcake to vary the flavor if you wish.

Provided by utahmomtotwo

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup fresh mushrooms, sliced
1/2 cup onion, chopped
1/2 cup chicken broth
1 tablespoon lemon juice
1/2 teaspoon cornstarch
8 ounces cooked chicken breasts, chopped
1/2 cup nonfat sour cream
salt and pepper
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon parsley
1/8 teaspoon sage
1/2 cup milk
1 tablespoon oil

Steps:

  • Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
  • Transfer dough to sprayed cookie sheet; pat into a 7 inch circle about 1/2 inch thick. Bake at 400 for 15-20 minutes, or until golden brown.
  • Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
  • In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
  • Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
  • Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
  • Just before serving cut shortcake into 4 pieces. Top with chicken mixture.

Nutrition Facts : Calories 324.6, Fat 9.9, SaturatedFat 2.8, Cholesterol 54.8, Sodium 669.5, Carbohydrate 33.8, Fiber 1.4, Sugar 3.7, Protein 24

DIXIE CHICKEN SHORTCAKE



Dixie Chicken Shortcake image

The perfect combination of Southern cuisine...stewed chicken in a silky sauce ladled generously over cornbread. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time for the chicken not included in preparation time.

Provided by Molly53

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 large whole chicken, cooked
2 cups chicken stock
2 tablespoons flour
1 lb mushroom, sliced
2 tablespoons butter
salt and pepper, to taste
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
1 tablespoon butter, melted

Steps:

  • Make the cornbread:.
  • Preheat oven to 450F and grease an 8" square pan.
  • Sift dry ingredients together.
  • Mix egg and buttermilk together and add to dry ingredients.
  • Add melted butter and pour into prepared pan.
  • Bake for approximately 18 minutes.
  • Remove skin and bones from cooked chicken.
  • Cut meat into small pieces.
  • Make a sauce using chicken stock and flour; add chicken.
  • Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
  • Cut cornbread into 8 squares; split squares.
  • Place lower half of cornbread on a plate; cover with some of the chicken mixture.
  • Replace the top half and cover with more of the chicken mixture.
  • Serve immediately.

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