We're still into casserole season, and casseroles are much more than lasagna.
But many old-fashioned casserole recipes are time-consuming. Even though they tend to be one-dish meals, getting that meal into the oven can leave the kitchen strewn with dirty mixing bowls and saute pans.This comfort-food chicken casserole is newfangled enough to be speedy. You can get by with one mixing bowl and the ultimate oblong baking dish.
No precooking or sauteing of any ingredient is necessary (except the chicken, of course; leftovers are perfect). Just dump filling ingredients into the bowl, stir and turn into the baking dish.
While that's baking in a hot oven, stir up the cornmeal biscuits (it's OK to use the same mixing bowl). When the filling mixture is bubbly hot, drop the biscuit batter on top by tablespoonfuls and bake until golden brown.
Notice that the batter is made with oil, not shortening, so there's less saturated-fat content. A grated carrot was added to the filling for extra vitamin value, specifically beta carotene, the plant form of vitamin A.
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RECIPE
CHICKEN VEGETABLE COUNTRY CASSEROLE
Filling:
2 cups cubed, cooked chicken
1 (17-ounce) can cream-style corn
1 1/2 cups frozen peas (from pour-out polybag)
1 medium carrot, grated
1 medium onion, finely chopped
1 1/4 cups low-fat milk
Four ounces low-fat Jarlsberg, Jack or Swiss cheese, finely diced
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper, or to taste
Biscuit topping:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/3 cup grated Parmesan cheese
3 teaspoons baking powder
3 teaspoons freshly chopped chives, optional (or parsley)
1/2 teaspoon garlic salt
1 cup low-fat milk
1/2 cup vegetable oil
1 egg, beaten
Yield: 8 servings
Prep time: 30 minutes to mix, if chicken is prepared
Baking: 45 minutes
Have oven heating to 400 degrees. Grease or spray with nonstick vegetable oil coating a 13x9-inch baking dish.
In a large mixing bowl, combine the cubed chicken, cream-style corn, frozen peas, carrot, onion, milk, cheese, parsley, Worcestershire and pepper. Turn into the baking dish; bake at 400 degrees for 20 minutes or until bubbling around the edges.
Meanwhile, prepare biscuit topping. In a medium bowl, combine flour, cornmeal, Parmesan, baking powder, chives or parsley and garlic salt. Blend well.
In a separate measure, whisk together the milk, oil and egg. Stir into the dry ingredients just until a soft dough forms. Drop by tablespoonfuls on top of the hot chicken mixture. Return to oven. Bake an additional 25 to 35 minutes at 400 degrees, until topping is light golden brown.
- Recipe adapted from an entry in Pillsbury Bake-Off 33 by Chloe Tedder of Fort Smith, Ark.