ROTM: Wintertime Casserole
Wintertime Casserole
Originally submitted by "Hutch" Bruce Hutchinson published in the OWA Oregon Whitewater is Cooking recipe book
Casserole:
8 half chicken breasts
Two cans golden mushroom soup or more (if you want more gravy)
One can white onions, drained
1/2 cup flour
1 tsp paprika
1/2 tsp salt
1/8 tsp pepper
1 c dairy sour cream
1/2 c sliced green olives
Biscuits:
1/4 c butter
1/2 c bread crumbs *
1 tsp poppy seed
1/4 tsp poultry seasoning
2 tbsp stuffed green olives, sliced
1c flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/4 c shortening
1/2 c milk
In casserole, combine chicken, soup, onions, flour, pepper Rica, salt and pepper. Cover and bake at 350° for 1 hour.
While the casserole is cooking, mix together the biscuit recipe. Melt butter; add breadcrumbs, poppy seed, poultry seasoning and olives. Mix well and set aside. Measure flour, sugar, baking powder and salt into a bowl, then cut in shortening. Add milk. Stir until dough clings together. Knead lightly on floured board. Roll or pat out to a rectangle. Spread bread crumb mixture on top of rectangle. Roll into a jellyroll and cut for biscuits.
When she casserole has baked for 1 hour, remove from oven and increase temperature to 400°. Add sour cream and olives. Place biscuits on top of chicken and continue baking for about 10 minutes, or until biscuits are done, makes 8 to 10 servings.
*I use Oroweat cornbread stuffing and put it in the food processor to make finer crumbs. Delicious!
-"Hutch" Bruce Hutchinson
