Slow-Cooker Creamy Chicken With Easy Drop Biscuits

Ingredients
3/4 pound carrots (about 4), cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
6 (store-bought or Easy Drop Biscuits; see recipe), split
1 cup frozen peas
1/2 cup heavy cream

Directions

1.In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
2.Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
3.Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
4.Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
5.To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
Bon Appetite!

Easy Drop Biscuits
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Real Simple

Ingredients
2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk
Directions
1.Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
2.Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes
Bon Appetite!


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Cajun Chicken Cheesy Casserole

6 boneless skinless chicken breasts or thighs

1 10 oz can of cream of chicken soup

1 lb of grated Colby jack cheese  (you can use sharp cheese)

16oz of Velveeta Cheese

3 cups of milk

1/2 cup of sour cream

17 oz of spaghetti noodles

2 Tbs of Cajun seasoning

First, for the Cajun seasoning pick the one that you like the flavor of from your market. Place chicken and Cajun seasoning in a bowl and toss to coat. Heat your grill or  in a large skillet with olive oil over medium heat until chicken is no longer pink. Remove chicken and cut into bit size pieces.

Bring a large pot of lightly salted water to a boil. Add spaghetti pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a mixing bowl, combine half of Colby cheese, Velveeta cheese, chicken soup, milk, 2 Tbs of Cajun seasoning, and the sour cream in a glass bowl and microwave for 6 minutes or until cheese is melted.

Preheat oven to 350 F. In a large bowl combine and toss the pasta, chicken, and the bowl of melted cheeses. Pour into a 10 x 13 baking dish. Top with the rest of the Colby cheese, bake for 30 minutes. Remove and let stand for 15 minutes.  

Bon Appetite !

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