SOUL FOOD CASSEROLES RECIPES

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CHICKEN AND BISCUIT CASSEROLE RECIPE | ALLRECIPES



Chicken and Biscuit Casserole Recipe | Allrecipes image

A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!

Provided by CVERNSMITH

Categories     Dumplings

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 16

¼ cup butter
2 cloves garlic, minced
½ cup chopped onion
½ cup chopped celery
½ cup chopped baby carrots
½ cup all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon ground black pepper
4 cups chicken broth
1 (10 ounce) can peas, drained
4 cups diced, cooked chicken meat
2 cups buttermilk baking mix
2 teaspoons dried basil
⅔ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
  • In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
  • Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

Nutrition Facts : Calories 450.5 calories, CarbohydrateContent 48 g, CholesterolContent 95.8 mg, FatContent 13.2 g, FiberContent 2.7 g, ProteinContent 33.5 g, SaturatedFatContent 6.3 g, SodiumContent 2014.6 mg, SugarContent 7.6 g

CARB BUSTER BREAKFAST - THE PIONEER WOMAN – RECIPES ...



Carb Buster Breakfast - The Pioneer Woman – Recipes ... image

When I was in New York City last weekend, I stayed in this hotel and ordered room service for breakfast from Fireside, the hotel’s restaurant, Saturda

Provided by Ree Drummond

Categories     breakfast    main dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 serving

Number Of Ingredients 9

1 tbsp. Butter Or Olive Oil
1/2 c. Diced Zucchini
1/2 c. Diced Yellow Squash
1/2 whole Medium Onion, Cut Into Chunks
Salt And Pepper
1 whole Tomato, Sliced Thick
2 whole Eggs
1 tsp. Vinegar
1 slice Cheese (Monterey Jack, Cheddar, Swiss, Etc)

Steps:

  • Melt the butter in a medium skillet over medium high heat. Add the onions and cook until 2 to 3 minutes, or until starting to soften. Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute. Remove from the heat and set aside.Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 1 minute, then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time. Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat.Sprinkle eggs with salt and pepper and serve!Note: Add a link or two of chicken or pork sausage if desired.

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  • Melt the butter in a medium skillet over medium high heat. Add the onions and cook until 2 to 3 minutes, or until starting to soften. Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute. Remove from the heat and set aside.Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 1 minute, then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time. Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat.Sprinkle eggs with salt and pepper and serve!Note: Add a link or two of chicken or pork sausage if desired.
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