In my honest opinion, the one true way of getting the very best, home cooked meal on the table within minutes after getting home is to make the main course be a wonderful casserole. From times of old, people threw whatever they could get their hands on, in a pot and cooked it together. This could be called soup, stew, goulash, hash, and the list goes on. Today, with more people becoming health conscience and desiring better flavor and taste, the casserole has developed into a one-dish meal. Add a salad, dessert, and a drink and invite guests, it’s that simple.
Casseroles usually freeze very well so always plan to make at least two at a time and freeze one for another quick and easy meal as needed.
CHICKEN AND DUMPLING CASSEROLE (Yield 6-8 Servings)
This savory casserole is easy to put together and the basil in the biscuits/dumplings gives it just the right amount of flavor. Be sure to spoon plenty of the gravy over your biscuits when you serve them. Yummy!
1/2 Cup (each) Chopped onion, and chopped celery
2 Garlic cloves, minced
1/4 Cup butter or margarine
1/2 Cup all-purpose flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 Cups Chicken broth
1 Package frozen green peas (10 oz)
4 Cups cooked chicken
Dumplings
2 Cups biscuit baking mix
2 tsp dried basil
2/3 Cup milk
DIRECTIONS
1. In a large sauce pan, saute’ onion, celery and garlic in butter until tender.
2. Add flour, sugar, salt, basil, pepper, and broth and bring to a boil.
3. Cook and stir for 1 minute and reduce the heat.
4. Add the peas and cook for 5 minutes, stirring constantly. Stir in chicken.
5. Pour contents into a greased 13 x 9 x 2 inch baking dish.
6. Combine the biscuit mix and basil. Stir in milk with a fork until moistened.
7. Drop by tablespoonfuls onto casserole (this should make 12 dumplings).
8. Bake, uncovered, at 350 degrees for 30 minutes.
9. Cover and bake 10 minutes more, or until dumplings are done.
Oven Baked Chop Suey ( Yield 8 servings)
2 Pounds boneless pork, cut into 1 inch pieces
1 package shell macaroni (7 oz), cooked and drained
2 Cups celery, diced
2 medium onions, diced
1 Cup chopped green pepper
1 Can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 Can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 Can mushroom stems and pieces, drained
1/4 Cup soy sauce
1 Jar (2 oz) diced pimentos, drained
2 Cups chow mein noodles
DIRECTIONS
1. In a large skillet, over medium-high heat, brown the pork and drain
2. Add the next nine ingredients and mix well.
3. Pour into a greased 13 x 9 x 2 inch baking dish.
4. Top with chow mein noodles.
5. Bake, uncovered at 350 degrees for 1 to 1-1/4 hours, or until pork is tender.
