Delicious Cheese Muffins - Photo by UKmaggie45
What do you get when you mix two great recipes? Magic! Pure Magic!
Last month Ree, from The Pioneer Woman Cooks, held a dairy recipe contest and Fig’s Cheese Muffins were a finalist. They look beyond yummy. I just knew I wanted to make them ASAP. Then a few days later my Kraft Foods magazine arrived with a yummalicious chicken casserole recipe. The brain cells in my head started smokin' as I pictured those cheese biscuits on top of the chicken casserole.
Casserole Recipe
1 can (10-3/4 oz.) condensed cream of chicken soup
2/3 cup Sour Cream
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup Shredded Mild Cheddar Cheese
1. Preheat your oven to 350-f degrees.
2. Mix soup and sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
Fig’s Cheese Muffins
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
1. Whisk together dry ingredients, then stir in cheese.
2. In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
3. Drop muffins by HEAPING spoonfuls on top of chicken mixture.
4. Bake 35 min. or until biscuit topping is golden brown and chicken mixture is hot and bubbly.
If your family is anything like mine you won't even make it to the table before a bite gets taken out of this. Enjoy!
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Adrienne can be found lounging around at Adrienne's House and wasting the day away reading over at Amazon Readers.
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