Today, I made a chicken vegetable casserole topped with biscuits by cooking with "feeling" instead of measuring ingredients. My dear husband always complains that I follow recipes too closely and am not willing to make changes to what is written. Here was my chance to prove him wrong and get in touch with my inner chef.
First, I started with sauteing a handful of chopped onion (from the farmers market) in vegetable oil until soft.
Meanwhile, two chicken breast were sliced into strips as cooked in a large pan.
Next, a small handful of flour, Italian seasoning mix (because I couldn't find basil and thyme), salt, fresh crushed pepper and a glug or two of milk was added to the pan of soft onion. I then found the basil and thyme (apparently I alphabetized the spice cabinet) and threw some of that in there too. I brought to a boil over medium heat, stirring often until thickened.
Once the chicken was cooked through, a bag of frozen veggies and the onion mixture was added to the large pan and heated slightly. The mix was transferred to a greased glass cooking dish (after biscuits are made).
While the chicken/vegetable pan was heating, I mixed, just till combined, a handful of flour (my guess at 1/2 cup), a small bit of sugar, a few turns of the salt shaker, and a bit of baking powder. This was spooned over the filled glass dish once the chicken mix is spread. I could only cover half of the casserole, so made a second batch of biscuits. This time it was very wet and goopy, not sticky, as you can see the variations below.
The mixture was cooked at 375 degrees for about half an hour, until the biscuits are golden.
Ta-da! What did I learn with "feelings" instead of written recipes? Sugar does not belong in dinner biscuits, cheese should not be forgotten, and I need to remember my spice cabinet is alphabetized.
Adapted from the 2010 Best Ever Chicken Cookbook by Taste of Home.
How many gulps in a glug...3? Do you remember? Ha.
ReplyDelete