Friday, August 10, 2007

Chicken and Biscuits

The great thing about cassroles is that they are easy to prepare, and they keep well. This recipe from my mom has always been a favorite of mine. It's an example of a classic product-inspired recipe, probably originally found on the back of a can or in one of the promotional cookbooks I collect.


3.5 lbs chicken tenders or (or abour 8 breasts, cut into pieces)
1 C flour
1 can cream of chicken soup (or cream of mushroom)
1 C cream or milk
1 lb pearl onions (canned or frozen are great)
1 tsp paprika
1 tsp mustard powder
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1/2 C sliced, green olives (optional)


1 C butter
1 C breadcrumbs
2 tsp poppy seeds
Pinch each of rosemary, thyme, sage
4 Tbs sliced, green olives (optional)
2 C flour
2 Tbs sugar
2 Tbs baking powder
1/2 tsp salt
2/3 C milk

Combine all the casserole ingredients except for the sour cream and olives. Pour into a large casserole dish and bake, covered, at 350 degrees for an hour.

Start the biscuits by melting 1/2 C butter, and mixing in the breadcrumbs, poppy seeds, herbs, and olives. In a large bowl, mix the flour, sugar, baking powder, salt. Cut in the rest of the butter and add the milk to form a dough. On a floured surface, knead 20 times and then roll out into a rectangle, about 1/4 inch thick. Spread the breadcrumb mixture on top, and then roll up the dough, jelly-roll style, sealing the edges with water. Wrap in wax paper and refrigerate until you're ready to use.

After an hour of baking, take the casserole out of the oven and stir in the sour cream and olives. Unwrap the biscuit roll, cut into one-inch slices and arrange over the top of the casserole. Turn the oven up to 400 degrees and bake for another 20 minutes, or until the biscuits are golden brown.

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