Chicken and Biscuits Cheesecake Factory
This Chicken and Biscuits Cheesecake Factory is an easy and delicious meal that is sure to please. The creamy cheese mixture is balanced out by the crunchy biscuit crust and flavorful chicken. It is also a versatile dish that can be adapted to suit any dietary needs or preferences. The biscuit crust and cheese mixture can be made gluten-free, and the chicken can be swapped out for tofu or a vegan alternative for a delicious plant-based option.
Equipment
- Baking dish
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Whisk
Ingredients
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup diced onion
- 1 clove garlic minced
- 1 cup cooked diced chicken
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup butter melted
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 375°F.
- In a medium bowl, combine cheese, onion, garlic, chicken, oregano, thyme, parsley, salt, and pepper. Mix until ingredients are evenly distributed.
- In a separate bowl, mix melted butter and flour until a crumbly dough forms.
- Press dough into a greased 9-inch pie plate. Bake for 10 minutes.
- Remove from oven and spread cheese mixture over the crust. Bake for an additional 15 minutes, or until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
Serving Suggestions
- Serve with a side salad of mixed greens.
- Garnish with a sprinkle of fresh parsley or chives.
- Top with a dollop of sour cream or Greek yogurt.
- Serve with a side of roasted vegetables.
Variation Ideas
- Swap the chicken for cooked shrimp or diced ham.
- Add a dash of hot sauce or chipotle powder to the cheese mixture.
- Top with a sprinkle of crushed red pepper flakes.
- Substitute the cheddar cheese with mozzarella or Gruyère.
Substitutions
- For gluten-free: Substitute all-purpose flour with gluten-free all-purpose flour.
- For dairy-free: Substitute cheddar cheese with a dairy-free alternative and use vegan butter in the biscuit crust.
- For vegan: Substitute chicken with cooked and diced tofu or seitan and use vegan butter in the biscuit crust.
Storage
- The Chicken and Biscuits Cheesecake Factory can be stored at room temperature for up to 4 days in an airtight container.
- It can also be stored in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- To reheat, place in an oven-safe dish and bake at 375°F for 10-15 minutes, or until heated through.
Tips
- For a crispy crust, use a fork to poke holes in the dough before baking.
- To save time, you can use pre-cooked chicken or use a rotisserie chicken.
- For added flavor, you can use garlic powder or onion powder instead of fresh garlic and onion.
- For extra crunch, mix a handful of crushed crackers into the cheese mixture.
Notes
- This dish can be served as an entrée or an appetizer.
- Pair with a refreshing fruit salad or a side of steamed vegetables.
- The cheese mixture can be prepared a day in advance to reduce prep time on the day of serving.
- This recipe was adapted from a traditional Southern biscuit and cheese dish.
Frequently Asked Questions
- Can I make this dish ahead of time? Yes, the cheese mixture can be prepared a day in advance and stored in the refrigerator until ready to use.
- Can I substitute the chicken for a different protein? Yes, you can substitute the chicken with cooked shrimp, diced ham, or cooked and diced tofu or seitan.
- Can I make this dish gluten-free? Yes, you can make this dish gluten-free by using gluten-free all-purpose flour in the biscuit crust.
- Can I make this dish vegan? Yes, you can make this dish vegan by using vegan butter in the biscuit crust and substituting the chicken with cooked and diced tofu or seitan.