Wednesday, March 13, 2013

Superhero Southern Comfort

While my husband is out of town for work, I still have to cook for my children and I also cook for another family.  So no nights off for me!  It's okay, though.  I enjoy it.  For dinner yesterday I wanted more Southern comfort food.  So I grabbed my superhero cape and went in the kitchen to save the day.

Do you ever notice there are no superheros from the South?  Sure, Superman started out there, but he lives in Metropolis now.  Batman fights crime in Gotham City, Spiderman in New York.  I know there is an X Men hero named Rogue from Missippi but does she really fight crime in the South? 

I think we need our own Southern Superhero, maybe a cowboy with superpowers named the Belt Buckler.  He could ride around on his horse named Stomper and fight crime in small country towns. He would be stronger than an ox, his horse faster than a jackrabbit, and his lasso so quick he could catch a twister. He could stop those kids from painting graffiti on the water tower and tipping cows or rescue a cow stolen by the neighboring ranch.  And those teenagers getting ready to go muddin' in Farmer Brown's field better watch out.

And what would this Country Superhero eat, you ask?  He would eat Cheesy Chicken and Biscuits casserole, one filled with shredded chicken in a creamy sauce and topped with homemade Buttermilk Biscuits.  Good food for a hero tired from all his crime fighting.  And I think you'll like it too.

Do you own a superhero cape?

1 lb cooked shredded chicken
2 carrots, peeled and chopped
2 stalks celery, chopped
1 small onion chopped
4 cloves garlic, minced
1/4 C Italian parsley,  chopped
1/4 C flour
3 C chicken stock
2 C shredded Colby Jack cheese
1/2 stick butter, melted
2 teaspoons garlic powder
Olive oil
4 C flour
2 T baking powder
2 teaspoons baking soda
1 C real butter, softened
2 C buttermilk
More flour for dusting
2 T melted butter

NOTE:  The biscuit recipe will make more than you need for the casserole.  I generally make the extra biscuits for the kids (and the hubby!).

For the biscuits, mix the flour, baking powder, and baking soda in a bowl.  Get a board ready and generously coat it with flour.  Using your hands, mix in the butter until no large pieces remain.  Make a well or a dent in the center of the flour.  Pour in the buttermilk.  Knead it together with your hands.  This will be a gloppy mess, but don't worry.  That's what the floured board is for.  Turn the dough out onto the board.  Knead the dough and add in enough flour until the dough is a drier consistency and can be rolled out, folding it in on itself as you go.  When the dough is ready to be rolled, roll it out to about 1/2 inch thick.  Using a glass to cut out circles or a knife to make square biscuits, cut them out and put them on a sheet pan.  Gather up the scraps, knead them back together, and keep cutting out circles or squares until there's not enough dough left.  

Saute onions, celery, and garlic until they are tender.  Sprinkle the flour over the veggies and whisk.  Pour in the stock and whisk to combine.  Cook and stir until thickened and bubbly. Add in the chicken and garlic and parsley and heat through. (It will be a little runny, but the biscuits soak up the sauce.)

Preheat the oven to 350 degrees.  Pour the chicken mixture into a 9 x 13 pan.  Sprinkle the cheese over the top (save some cheese to sprinkle on the biscuits at the end if you like).  Lay the biscuits all over the top.  Cook about 25 minutes or until the biscuits start to brown.  Brush the melted butter mixture over the biscuits and your reserved cheese.  Bake an additional 5 minutes to melt the cheese.


  1. what kind of bisquits did you use or did you make them from scratch?

    1. Whoops! I didn't realize I left the biscuits part of the recipe out. It's here now. Thank you for pointing that out!

  2. Yummy recipe. ...I had way too many biscuits for the amount of chicken.

    1. Thank you! I usually make extra biscuits for the kids. It's edited now to reflect that. I'm glad you enjoyed it!