This creamy chicken and vegetable dish features an enticing sauce made with cream of potato and cream of broccoli soups, and is topped with golden biscuits for a real home-style flavor...and it's on the table in just 45 minutes.
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
As the center of Southern barbecue, Memphis offers sauces that occupy the middle ground between other styles. These blends provide moderate amounts of sweet, heat, and tang, which add up to a lot of flavor.
