One of my favorite Sunday dinners growing up was my dad's Season-All Chicken. It's the simplest thing in the whole world...generously sprinkle chicken breasts with Lowry's Season-All and bake at 350 until cooked through. He serves it with his famous homemade cheese and garlic mashed potatoes and steamed broccoli. It's the simplest meal in the world but super delicious. So I usually plan it into our menu at least every couple of weeks. The great thing about this chicken is that it's super versatile- so I make extra and use the leftovers to make lunch wraps, or dice it up and put it on pizzas, casseroles, or any other recipe that calls for cubed or shredded chicken. If you make extra ahead of time it's just as easy as canned chicken and has a WAY better flavor and texture (i personally can't get over the "tuna" flavor of canned chicken).
Anyway, one of the recipes I love to use this for the most is Chicken Stuffed Biscuits. It's one of those recipes where you kind of just add whatever amount of stuff you want, but I'll try to estimate here. Just realize you can add more or less of anything as you see fit:
Chicken Stuffed Biscuits
1 to 1 and 1/2 cups Season-All Chicken (small cubes or shredded)
4 to 6 oz shredded cheese (i usually use cheddar)
1 can cream of chicken soup
3-6 T cream cheese (optional)
Sour cream (I like to add a lot ---like 3/4c-1 cup--- to tone down the soup but you can get away with less)
A few dashes each of any or all of the following:
garlic powder
black pepper
curry powder
lemon juice
1 can of large Pillsbury biscuits (any kind you like- i usually get the flaky ones)
1 to 2 packets of gravy, prepared (I go back and forth between chicken and country- they each add a distinctive flavor so it depends on your mood- but I can't find country gravy in the city so it's been chicken for a while now ;)
Mix all ingredients together, adding spices to taste.
Divide each biscuit in half and stretch each half slightly. Place bottom half on baking sheet, fill center with chicken mixture, add the top half of biscuit dough making sure to stretch far enough so you can seal the edges.
Poke 3-4 small holes in top of biscuit using fork or toothpick.
Bake according to biscuit directions, until golden brown. Top each biscuit with gravy and serve.
Makes 8 large stuffed biscuits plus some extra filling- so you can make more, add some broccoli and more cheese for a small chicken divan over rice, or add black beans, corn, lime juice, etc to the filling for a small pan of white enchiladas).
**The biscuits save really well for a few days- wrap biscuits in foil and then you can just unwrap them straight onto a baking sheet and reheat for 5-7 minutes in a hot oven.
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