The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Friday, December 22, 2006

She's a rebel...

Yeah, yeah, yeah... I know it's ham and turkey season. But I cannot forsake my beloved: Chicken. I wonder how ANYONE could forget about that juicy, tasty, good-for-you-if-you-cook-it-right bird. Sigh.

Anyway, in this season of not worrying about whether or not food is healthy, I found the most delightful Creamed Chicken and Biscuits recipe ever. It's creamy and dreamy, and for crying out loud: It has CHEESE on top!!! The recipe follows in the comment section.

So kick back and make this easy dish soon. Your family will SO appreciate that it's not turkey or ham leftovers again. Happy holidays!


at 3:52 PM Blogger stephanie said...

Creamed Chicken and Biscuits

½ large onion, chopped
1 ½ tsp. butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimiento
1 cup shredded mild Cheddar cheese
6 frozen biscuits

Preheat oven to 350 degrees. Grease an 11x7 baking dish. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion and sauté until tender. Combine the onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into baking dish. Bake for 15 minutes. Remove from oven.

Sprinkle with ¾ cup of the cheese. Arrange biscuits in a single layer over the top. Sprinkle with the remaining cheese. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer.

at 1:16 PM Blogger Julie Gaw said...

Yummers. We just had a roast chicken for Christmas Day dinner, and I have to say - it was better than a lot of dried-out turkeys I've had. Nuthin' wrong with doin' up a chicken right!

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