Chicken and Dumpling Casserole

I can remember staying with my other grandmother Virginia Branch on weekends in the little town of Dawson, Georgia.  She would always make chicken and dumplings.  I remember watching her do all the many steps in making this dish that I thought was fabulous.

 

So, if you've ever made chicken and dumplings, you know that it's an art to get the dumplings right. The secret is to add the dumplings to a "rolling, boiling" stock.  Now I am not going to profess that I can do this.  However, sometimes they do and sometimes they don't turn out right when doing this method. In the cases when the dumplings DON'T turn out alright, it is usually because, for lack of a better term, they melt. You can drop a lot of dumplings in the pot, but sometimes, when it's time to serve them, they've dissolved into the broth.

But in the South it just don’t matter.  When they are cooked good, they are wonderful.  But here is a twist on the classic Sunday Dinner favorite.

3 boneless, skinless chicken breasts, boiled and shredded*
2 cups chicken stock (from boiling the breasts above)
1 stick of butter ( 8 Tbsp which equals 1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, as desired 

Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.

When building the layered casserole, do not mix the layers.

Layer 1 - In 9x13 or larger casserole dish, melt 1 stick of butter.  Spread shredded chicken over butter.   Sprinkle black pepper and dried sage over this layer.  Note: If you want to serve this as a pot pie, add a layer of vegetables now. 

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.

Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).

Bake time varies by oven and the size pan you decide to use, therefore, bake until the top is golden brown- approx. 50-60 minutes.

Happy Cooking!

BLT Mac & Cheese

This is a smash up of a classic sandwich and classic comfort food.

1 loaf (32 oz) prepared cheese product, cut into large cubes

1/4 cup butter

4 cups whole milk

1 package (16 oz) elbow macaroni

2 cups shredded sharp Cheddar cheese (8 oz)

2 cups small cherry tomatoes

1 bag (9 oz) fresh spinach

1 lb bacon, crisply cooked, crumbled

1 cup plain or Italian-style panko crispy bread crumbs

In large microwavable bowl, place cheese cubes, butter and milk. Microwave uncovered on High 8 to 10 minutes. Stir with whisk; microwave on High 4 minutes longer. Stir again; repeat microwaving until all cheese is melted and mixture can be stirred smooth, a total of about 15 minutes.

Heat oven to 350°F. Cook macaroni in boiling salted water 3 minutes less than directed on box (macaroni should be firm). Drain; place in 15x10-inch (4-quart) glass baking dish. Pour melted cheese sauce over macaroni; mix well. Stir in shredded cheese, tomatoes and spinach.

Cover dish with foil; bake 30 minutes. Uncover; sprinkle bacon and bread crumbs evenly over top. Bake 5 minutes longer or until top is lightly browned. Cool at least 10 minutes before serving.

Happy Cooking!

Grits Casserole

Grits that great southern breakfast staple is also great for a side dish at dinner!

6 cups of water

1-1/2 cups of grits

3 eggs

2 tsp. of salt

1 lb. of cheddar cheese grated

1-1/4 sticks of butter

3 tbsp. chili pepper, chopped

3 tbsp. pimento, chopped

Cook grits in the 6 cups of water.  Boil until partially done; stir well.  Beat eggs; add other 6 ingredients.  Mix with cooked grits and pour in buttered casserole.  Bake at 300 degrees for 45 minutes.

Happy Cooking!

Chili Con Queso Pasta Bake

1 pound penne rigate
1 1/2 pounds ground beef
1 tablespoon ground cumin
1 tablespoon roasted ground coriander

2 tablespoons chili powder
Coarse black pepper
1 large yellow onion, chopped
3-5 garlic cloves, chopped
1 jalepeño
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound cheddar cheese (about 2 1/2 cups)
1/4 cup fresh cilantro leaves, chopped
1/2 cup fresh flat-leaf parsley leaves chopped
1 14-ounce can diced fire-roasted tomatoes

Preheat the broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil.  Salt the boiling water and cook the pasta until slightly undercooked--a little chewy at the center.

While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger.  When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent.  Drain the grease from the skillet and mix in the cumin, coriander and chili powder.  Take off the heat or turn heat down low.

In a medium sauce pot (and you can do this while you're browning the hamburger), melt the butter and add the flour to it.  Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon.  When the cheese has melted, stir in the tomatoes.

Once the pasta is cooked, drain it and add it back into the large pot.  Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine.  Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.

Happy Cooking!

Loaded Baked Potato Casserole

(2) 16oz sour cream

2 cups shredded sharp cheddar cheese

(2) 3oz bags real bacon bits

1 packet dried Ranch Dip mix

1 bag frozen shredded hash brown potatoes

Preheat oven to 400°.  Spray 9×13 baking pan with non-stick spray.

Mix all of the ingredients together in a large bowl. 

Pour casserole mix into pan.  

Bake 50 – 60 minutes or until edges are bubbling and top is nice and brown.

Happy Cooking!