Chicken Chowder With Biscuit Dunkers For Two Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a saucepan over medium heat. Add the bell pepper and onion and cook until softened, about 3 minutes. Stir in the flour and cook 1 minute. Add the corn, chicken broth, cream cheese, thyme, garlic powder and paprika and cook, stirring, until the cream cheese is melted, 1 to 2 minutes. Fold in the chicken and scallions and season with salt and pepper. Set aside.
• Separate the biscuits, then cut each biscuit in half around its equator to make 2 thin discs (for a total of 32 discs). Using multiple mini muffin pans, place a dough disc into each of 32 cups and use your fingers to press the sides of the dough up to the top of each cup. Spoon in the corn chowder. Sprinkle the tops with the cheese and bake until golden and bubbly, 12 to 14 minutes. Gently remove the bites from the pan using a spoon and place on a plate.

Steps:

• Heat oven to 375°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened. Cut each biscuit into 6 pieces; place pieces at least 1/2 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Cool 10 minutes. Meanwhile, in 3-quart saucepan, heat chowder, chicken, cheese and roasted pepper over medium heat, stirring frequently, until hot. Pour mixture into serving bowls; top with biscuit pieces for dunking into chowder.

Steps:

• Heat oven to 350°F. Spray 8-inch square 2-quart glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned. Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes. Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish. Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

Steps:

• Stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. Sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. Pour chicken broth over chicken and vegetables.
• Cover, set cooker to Low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. If preferred, set cooker to High and cook 3 to 3 1/2 hours.
• About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
• Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto a floured work surface and knead 10 times. Roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. Reroll scraps as needed. Arrange biscuits onto an ungreased baking sheet.
• Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
• While biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. Strip meat off the bones and coarsely chop; discard bones. Return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. Cook for 10 more minutes. Serve with Cheddar biscuits.

Steps:

• In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. , Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.