Southern Diner Food

Nom nom nom...chicken bisquit. Take a pound or more of chicken breast in chunks and put it in a glass baking dish with a can of condensed cream of chicken, or mushroom soup. Instead of a full can, add half a can of skim milk. Whisk in an extra tablespoon of flour if you like your gravy thick. Pepper it with paprika and black pepper. Put in a handfull of frozen peas for authenticity. Or not. Cook that at 350 for 30 minutes or so whilst you follow the recipe for drop bisquits on the side of the all-in-one-baking-mix box. (one cup of mix to a third of a cup of milk.) Drop this by spoons onto the bubbling chicken goo and put it back in the oven for 20 or 30 minutes more until it puffs up and browns. Don't cover it for the last ten minutes as the box instructs, or the cobbler will disintegrate. This is extremely simple, and retro, and that must be why Hubby and the kidio scarfed it up. For years Hubby told me he wanted chicken with dumplings and I thought he wanted Italian gnocchis or German wallpaper paste balls, when all along he wanted a fluffy cover on top of the casserole like quick bread, light as air. Y'see, I'm not from around here.

Comments

[Joolie]

"This is extremely simple, and retro, and that must be why Hubby and the kidio scarfed it up."

It's true. Nothing in my repertoire disappears faster than tuna casserole with potato chips crumbled on top. But no peas, please!