Melanies Chicken Biscuits Casserole Food

MELANIE'S CHICKEN BISCUITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Mix cooked chicken, sour cream, onion, cream of chicken soup, and milk in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until hot, about 15 minutes.
• Stir 1/2 cup Cheddar cheese into the mixture and arrange unbaked biscuits over top of casserole. Sprinkle remaining 1/2 cup Cheddar cheese over biscuits.
• Return to oven and bake until biscuits are done in the middle and the chicken mixture is bubbling, 25 to 30 more minutes.

MELANIE'S CHICKEN BISCUITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Mix cooked chicken, sour cream, onion, cream of chicken soup, and milk in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until hot, about 15 minutes.
• Stir 1/2 cup Cheddar cheese into the mixture and arrange unbaked biscuits over top of casserole. Sprinkle remaining 1/2 cup Cheddar cheese over biscuits.
• Return to oven and bake until biscuits are done in the middle and the chicken mixture is bubbling, 25 to 30 more minutes.

"MELANIE'S" CHICKEN CHILI

Steps:

• Heat a large stock pot to mediumheat with Olive Oil. Add Onion and Peppers. Season with a pinch of salt & pepper. Cook until softened - about 2-3 minutes.
• Add the Chicken. Season with a pinch of Salt and Pepper. Cook until white, and cooked through. About 3-4 minutes.
• Add the Tomatoes, Beans, Garlic, and Corn. Season with Salt and Pepper. Cook for 2-3 minutes.
• Add all of the spices and the Adobo Sauce.
• Add Chicken Stock. You may want more or less chicken stock depending on your desired consistency. I like mine fairly thick. Bring to a boil. Reduce to a rapid simmer. Simmer for about 30-60 minutes -- all up to you -- the longer and lower temperature the better.
• Add Corn Meal and Cheese to thicken a little at a time. Stir rapidly to avoid lumps. Simmer for another 15 minutes or so. You may need to add more corn meal and/or cheese to obtain your desired thickness.
• Check for seasoning -- you may want to add more salt and pepper to fit your taste. Also, add more Cayenne or Chili Powder for heat and depth.
• Once the desired thickness and seasoning is achieved, the chili is technically ready to serve. I often like to turn the heat down to low and cook longer -- anywhere from 15 minutes to hours. This continues to intensify the flavors and thicken the Chili.
• Serve in a bowl with a sprinkle of fresh cilantro, scallions, cheddar cheese, and a spoonful of sour cream. Fresh corn tortillas, cornbread, and garlic-jalapeno focaccia bread go well with this also
• You can vary this in any way - often I'll use shredded rotisserie chicken or different types of beans. Also, you can omit the tomatoes, adobo sauce and red powders all together and use roasted, seeded and peeled green chiles. If you like more of that east coat/midwestern style chili use ground chicken or turkey and add some tomato paste instead of the cheese/cornmeal to thicken. You can also omit the meat altogether and add extra beans & vegetables.
• This recipe also works well in the crock pot left cooking all day using dried & soaked beans - I like the health benefits of this myself.

LIGHT CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 375.
• Combine all ingredients (except for biscuits and cheese) in large saucepan. (I use the one I boiled the noodles in to conserve dishes.)
• Pour this mixture into a 9 by 13 glass dish.
• Sprinkle 1 cup of cheese over mixture.
• Place in center of oven rack and cook for 20 minutes.
• Cut Biscuits in half to make thinner.
• Arrange biscuits on top of casserole mixture.
• Sprinkle remaining 1/2 cup of cheese over the top.
• Cook for an additional 25 minutes, or until biscuits are golden brown and casserole is bubbling.
• Side Note: I leave the frozen veggies on counter to begin thawing while I cook the chicken and noodles.

MELANIE'S SOUTHERN BISCUITS

Steps:

• Mix the dry ingredients together in a mixing bowl.
• Blend in the 2 Tablespoons Crisco until the mixture is coarse and grainy, using a fork or pastry blender.
• With a fork, stir in the buttermilk.
• DO NOT OVERMIX.
• On a floured board pour dough out and knead 4-5 times.
• Pat the dough out to about 1/2-inch thick.
• Cut with biscuit cutter or a floured dipped glass into rounds or pizza cutter for squares.
• It is very important not to handle the dough too much as it will get tough.
• Place 1 Tablespoon Crisco in heavy black cast iron skillet; place in pre-heated 500º oven for 5-6 minutes.
• Crisco and skillet should be very hot.
• Remove skillet from oven and place the biscuits in the skillet, turning each once in the oil.
• Bake for 10 minutes or till light brown.