Recipe - Cheesy Chicken Shortcakes

1 Process; (8ounce) cheese
spread loaf
1/3 cup Chicken broth
1 One half cup Chopped cooked chicken
1 cn (4.5ounce) chopped green
chiles; undrained
1 Jar (2ounce) minced
pimiento; undrained

CORNMEAL BISCUITS
1 1/3 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
One half cup Yellow or white cornmeal
One fourth cup Butter or margarine; cut up
Three fourths cup Buttermilk
1 Egg white; lightly beaten

Cook cheese and chicken broth in a saucepan over medium heat, stirring
constantly, until cheese melts.

Stir in chicken, green chiles, and pimiento, and cook until thoroughly
heated. Serve over Cornmeal Biscuits. Makes 6 servings.

Cornmeal Biscuits: Combine first 5 ingredients in a bowl; cut in butter
with a pastry blender until mixture is crumbly. Add buttermilk, stirring
with a fork until dry ingredients are moistened. Turn dough out onto a
lightly floured surface, and knead lightly 5 or 6 times.

Roll dough to 1/2inch thickness; cut with a 2 1/2inch round cutter, and
place on a lightly greased baking sheet. Brush tops with egg white. Bake at
450° for 10 to 12 minutes or until lightly browned. Makes 1 dozen.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1036 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998