INGREDIENTS:
• 1 (8-ounce) package cream cheese, softened
• 3 tablespoons milk
• 1 egg
• 1/2 cup (2 ounces) shredded Swiss cheese
• 1 scallion, chopped
• 1 (12-ounce) can refrigerated buttermilk biscuits (12 biscuits)
• 8 bacon slices, cooked and crumbled, divided
DIRECTIONS:
In a large soup pot over medium heat, add celery, carrots, onion, garlic, and 1/2 cup chicken broth. Saute 8 to 10 minutes, or until onion is translucent and vegetables are tender, stirring occasionally. Sprinkle in flour and continue to stir about 3 minutes. Add remaining 6 cups broth, along with rice, thyme and bay leaves; bring to a boil. Cover, reduce heat to medium-low, and cook 25 to 30 minutes, or until rice is tender. Add chicken and cook an additional 10 minutes. Stir in half-and-half, and cook 10 minutes more. Remove bay leaves, season with salt and pepper, and serve.
BACON BISCUIT CUP
DIRECTIONS:
Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray. In a large bowl with an electric mixer on medium speed, beat cream cheese, milk, and egg, until blended. Stir in Swiss cheese and scallion; set aside. Separate biscuits into 12 portions. Pat each portion into a 3 1/2-inch circle, and press on bottom and up sides of prepared muffin cups. Sprinkle with half of bacon, and spoon cream cheese mixture on top. Bake 22 minutes, or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan and serve warm.
IN THE KITCHEN WITH TONI AND FRIENDS
LIGHTER CHICKEN
AND WILD RICE SOUP
INGREDIENTS:
2 ribs celery, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic
6 1/2 cups reduced sodium chicken broth, divided
3 tablespoons flour
1 cup brown and wild rice, uncooked
1 teaspoon dried thyme
2 bay leaves
2 cups diced cooked chicken
1 cup fat-free half-and-half
salt & pepper to taste