Photo: Candy Koehling
Children are back in school. Cooler weather is just around the corner. Fall is on the way. It’s about time to switch to some “comfort food” meals.
One of my standard, tried and true, recipes is Chicken and Biscuit Casserole. I’ve served it countless times to friends, family and church folk. The ingredients are simple, yet it makes one of the best comforts foods I know. Pair it with Garlic Smashed Potatoes and a vegetable and you’ve got some kind of home cooking!
Chicken and Biscuit Casserole
4 chicken breasts (bone in makes the best broth)
½ c diced onion
½ c thinly sliced celery
2 t minced garlic
¼ c butter
½ c flour
1 t salt
½ t pepper
4 c chicken broth
2 c biscuit mix (Bisquick or Jiffy)
2/3 c milk
Preheat oven at 350. Cook chicken breasts until tender. (For boneless, about 30 minutes; for bone in, 1 hour) Reserve 4 c chicken broth or use canned. In large saucepan, melt butter. Add in onion, celery and garlic. Saute 3-4 minutes. Add in flour, salt and pepper. Stir to combine. Will be very lumpy. Add in chicken broth and combine with whisk. Bring to boil and cook 1 minute. Reduce heat to simmer, continue stirring until sauce is thick and creamy, which is just in a few minutes. Shred chicken and add to sauce.
In bowl, mix biscuit mix and milk until dough forms. Pour chicken mixture into 9x13 baking pan that has been sprayed with Pam. Drop dough by spoonfuls over chicken mixture, making 12 biscuits. Bake for 30 minutes or until biscuits are nicely browned.
My 1st hint: If you work outside the home, don’t read this recipe and say “I don’t have time to make that after I’ve worked all day!” Cook your chicken breasts tonight while you’re watching Grey’s Anatomy. Cool chicken slightly and throw in fridge in Ziploc bag. Pour broth in a bowl and put it in fridge. Then assemble tomorrow night. Your family will rise up and call you blessed.
My 2nd hint: Jiffy’s brand of biscuit mix is about $1.00 per box less than Bisquick. I’m just saying…
Garlic Smashed Potatoes
2-3 lbs red potatoes, unpeeled but washed
1 can evaporated milk (or “cream” if you’re from where I come from)
½ stick butter
2-3 t minced garlic
½ t salt and pepper
Place cubed potatoes in large pan and cover with water. Bring to boil, reduce to medium and cook 25-30 minutes or until potatoes break apart with fork. Drain and add in butter. Mash with potato masher. If you don’t have a potato masher, go out and buy one! Add in garlic and enough cream to make potatoes creamy.
You may never make regular mashed potatoes after this.
**If you haven’t purchased evaporated milk before, you can find it in the baking aisle.