Tasty Tuesday: Southern Comfort

When you think of Southern cuisine besides “fried,” the words “biscuits” and “chicken” are probably in the top 5. With the weather being cold, even here in my neck of the woods, where cold doesn’t happen very often, it is the perfect time to take some of those Southern food staples and make comfort food. Today I wanted to share one of my favorite recipes.

There are two ways to make this. The way that I am showing is how I make it for my crew, mainly because Preacher Man despises English peas and wouldn’t eat my chicken pot pie version of this, but I’m sharing both.

Here is what you need to make Creamed Chicken and Biscuits:

½ large onion, chopped

1 ½ Tbsp. butter

½ tsp. salt

¼ tsp. black pepper

½ tsp. garlic powder

4 cups cooked chicken, cut up

1 can cream of chicken soup

½ cup milk

¼ cup chopped pimiento (for pot pie version use ½ cup frozen peas and carrots and 1 large potato, diced)

1 cups cheddar cheese, divided

6 frozen biscuits, thawed

First, heat butter in skillet over medium heat, add onion and cook until tender. If making the chicken pot pie version, then boil the potato until tender. I use leftover baked potatoes for this most of the time.

Next combine onion, spices, chicken, soup, sour cream, milk, and pimento (or peas and carrots and potato); mix well.

Pour into a greased 11x7 baking dish.

Bake in a 350 degree oven for 15 minutes. Remove from oven and top with ¾ cup of cheese.

Arrange biscuits in a single layer over top of casserole.

Sprinkle with remaining cheese.

Bake in oven until biscuits are golden brown and sauce is bubbly, about 20 minutes longer.

When serving be sure and get some of that yummy goodness on top of the biscuit.

Southern comfort at its finest and easiest!

Creamed Chicken and Biscuits

½ large onion, chopped

1 ½ Tbsp. butter

4 cups cooked chicken, cut up

1 can cream of chicken soup

1 cup sour cream

½ cup milk

¼ cup pimiento, chopped (or 1/2 cup frozen peas and carrots and 1 large potato, diced)

1 cup cheddar cheese, divided

6 frozen biscuits, thawed

Preheat oven to 350 degrees, grease bottom and sides of an 11x7 inch baking dish. Heat butter in skillet over medium heat; add onion and cook until tender. (Boil potato in small saucepan until tender if making pot pie.) Combine onion, spices, chicken, soup, sour cream, milk, and pimiento (or potato,  and peas and carrots); mix well. Pour into prepared baking dish. Bake for 15 minutes. Remove from oven and top with ¾ cup of cheese. Arrange biscuits in a single layer over top of casserole. Sprinkle with remaining cheese. Bake in oven until biscuits are golden brown and sauce is bubbly, about 20 minutes longer.

When the weather outside is frightful, comfort food is delightful in the tree house,

Chelli