Autumn days and chilly nights call out for comfort food! Here is one of my favorite creations for you to enjoy. It does involve a bit of prep work but it is well worth the effort and you will probably have leftovers to enjoy later!

You Will Need:
1 lb. chicken breast cooked and cut up (can also use turkey or canned chicken)
3-4 cups total of various fresh, canned or leftover veggies – potatoes, green beans, carrots, corn, celery, broccoli, cauliflower, mushrooms, spinach, etc. The more variety, the better.
1 tbsp canned pimientos
3 cups water
3 tbsp instant chicken broth flavoring granules
1 tbsp dry onion flakes OR 1/2 onion diced
1 tbsp butter or margarine
1 tsp Poultry Seasoning
Salt and pepper to taste
1 can cream of chicken soup
1/2 cup milk
1 cup fresh Parmesan cheese OR 2 tbsp grated Parmesan (reserve small amount to sprinkle on top of casserole)
2 tbsp cornstarch
In large kettle or dutch oven, combine all ingredients except soup, cheese, milk and cornstarch. (If you are using any cooked or canned veggies, do not add them until 1/2 hour into cooking time.) Bring to boil, reduce heat, cover and simmer for 30 minutes. Add any cooked or canned veggies. Simmer for an additional 30 minutes or until raw veggies are tender.
Mix the cornstarch into the milk until dissolved. Stir into boiling mixture. Add the cream of chicken soup and the Parmesan cheese. Continue to simmer stirring constantly until mixture is desired consistency (about 3-4 minutes). Remove from heat.
Turn chicken mixture into 13 X 9 pan sprayed with nonstick cooking spray. Either place uncooked biscuits on top OR spread prepared mashed potatoes on top. Sprinkle with reserved Parmesan cheese. Place in 400º oven and bake for 20 minutes or until biscuits are done (bottoms will obviously be moist so just make sure the insides are done).
Enjoy!
Note – Easier Version: Omit the milk, cornstarch, and cream of chicken soup. Add 1 large can of prepared chicken gravy OR one package of instant chicken gravy prepared as directed on package.
Alternate Meat Version: To substitute beef, just change everything chicken to beef – for example, beef instant broth granules, beef or cream of mushroom soup or beef gravy, and omit poultry seasoning.
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My Biscuits:
In large bowl combine:
3 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tbsp dry buttermilk powder (optional)
Add and combine:
1 cup Crisco OR 1 cup butter or margarine
Mix until mixture is the consistency of fairly fine granules
Add 3/4 cup buttermilk OR regular milk
Stir until well combined. Put about 1/4 cup of flour on top of mixture (add more as you go if needed). With large spoon, scoop up a ball of biscuit dough about 2″ in diameter. Roll ball thru the flour and knead with hands then flatten to 1/2″ thick. Place biscuits on casserole or on baking pan with sides touching.
NOTE: If biscuits are sticky when you knead them, add flour to mixture 1/4 cup at a time until they are a smooth, elastic consistency that does not stick to your hands. If biscuits are too crumbly, add milk 1/4 cup at a time. When properly done, the biscuit mixture should “clean the bowl” meaning it will form a ball of dough that holds together with very little mix left on the sides of the bowl.
Bake biscuits at 400º for 12 minutes on lower rack or until tops are lightly brown and insides are done.
I obtain the best results with a silicone baking sheet placed on top of a cookie sheet.
Article Submitted by: Sheila Talley, Butyoudontlooksick.com, © 2007