Creamy Chicken And Biscuit Bake

• 1 rotisserie chicken, skin discarded, meat shredded into bite sized pieces (about 3 cups)
• 2 (5.2 oz) packages Boursin cheese, crumbled (Garlic & Fine Herb flavor)
• 1 1/4 cups heavy cream
• 1 1/4 cups chicken broth
• S&P
• 4 scallions, sliced thin
• 1 cup frozen peas and carrots, thawed
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup shredded sharp cheddar cheese

1. 1) Adjust over rack to middle position and heat oven to 450 degrees.
2. 2) Heat chicken, Boursin, 1/2 cup cream, 3/4 cup broth, 1/2 tsp salt, 1 tsp pepper, scallions and vegetables in large pot over medium heat, stirring often, until cheese melted and mixture is heated through, about 5 minutes. Transfer to 13X9 in baking dish
3. 3) Meanwhile, combine flour, baking powder, cheddar, remaining cream & broth, 1 tsp sald and 1/2 tsp pepper in medium bowl.
4. 4) Space heaping tablespoons of batter about 1/2 in apart over chicken mxiture (you will have about 16 small biscuits).
5. 5) Bake until biscuits are golden brown and filling is bubbling, about 20 minutes and serve.

rotisserie chicken, cheese, heavy cream, chicken broth, sp, scallions, carrots, flour, baking powder, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/creamy-chicken-and-biscuit-bake-50024711 (may not work)