Creamy Swiss Chicken with Cheddar Herb Biscuits

Talk about down on the range home cookin'!

I briefly felt like a pioneer woman cooking up this feast the other day.  I also felt like I needed our three ranch hands to come in for supper after chores and chow down on the meal.

Sadly, I do not have three ranch hands.

Sadly.

But, I do have a husband who about once a week wants a true-stick-to-your-ribs kind of meal.  This one fit the bill, don't you think?

Honestly, it's hard for me to even write down this recipe because I really just threw some stuff together and called it good.  But for the sack of those who follow recipes to the T, I've done my best to throw it together.

You're welcome.

Creamy Swiss Chicken with Cheddar Herb Biscuits

{Print this Recipe!}

3 c. cooked, shredded chicken

2 c. veggies {I used carrots and peas}

1 c. swiss cheese

1/2 c. chicken stock

2 T. butter

2 T. flour

1 c. milk

1 t. onion powder

1 t. pepper

1 t. salt

Biscuit mix {I used these}

Preheat the oven to 400 degrees and grease a 9x13 casserole dish.

In a bowl combine shredded chicken, veggies, chicken stock and seasonings.  In a saucepan, melt butter over medium heat.  Sift in flour and stir to combine, letting flour cook out for 2 minutes.  Stir in milk, bring heat up to medium high and stir until thickened {about 3-4 minutes}.  Sprinkle in swiss cheese and stir until melted and combined.

Pour cheese sauce into chicken mixture, toss and pour into casserole dish.  Place uncooked biscuits {again, I used this recipe} over the chicken mixture and brush with melted butter.  Bake for 35-40 minutes or until biscuits are golden brown and done.

Dig in!

Guess what I have coming up?

Red Velvet Brownies and Browned Butter Strawberry Krispies......I'm dying!