by Hannah McClure
Ingredients
- 2 cups self-rising flour
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 3 tablespoons bacon grease
Chicken Topping
- 1.5 pounds cooked, shredded chicken
- 2 cans (10.5 ounce each) cream of chicken soup
- 1 cup shredded Colby Jack
- 1 cup shredded sharp Cheddar
- 2 cups mixed vegetables (frozen, canned, or steamed fresh)
- 1 teaspoon garlic
- 1 diced red pepper
- 1/2 tablespoon Italian seasoning
- Salt and pepper to taste
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Preheat a 10.5-inch cast iron skillet to melt the 3 tablespoons of bacon grease (it takes about as long to melt the grease as it does to mix the dough).
- In a small bowl, mix together flour, baking soda, and buttermilk until well blended.
- Pour the melted bacon grease in and stir.
- Scrape dough onto a floured surface and pat out to 1/2-inch thick. You can cut into round biscuits using the rim of a small cup or a round-shaped cookie cutter.
- Place each biscuit in a preheated, seasoned cast iron skillet.
- In a separate bowl, mix together shredded chicken, cream of chicken, cheese, mixed veggies, garlic, red pepper, salt, pepper, and Italian seasoning until blended well.
- Pour into a 9x9-inch baking dish and cover with foil.
- 9Bake both biscuits and chicken for 10 to 15 minutes. If biscuits are golden brown, remove from oven at the 10 to 15-minute mark. At this time, remove the foil from the chicken mixture and stir. Keep uncovered and continue to cook for an additional 5 to 8 minutes. If biscuits need to cook longer, be sure to monitor them while continuing to cook. When they’re golden brown, remove them from the oven. After 20 to 25 minutes in the oven, the chicken is done.
- Serve chicken over top of warm biscuits.
While chicken and biscuits can be served year-round, with fresh seasonal vegetables, I prefer serving this dish in winter because it’s a fill-you-up and keep-you-warm kind of meal. If you put up carrots, corn, peas, and green beans from the summer harvest, you can easily enjoy the same summer flavor over winter.
This recipe is written for “frozen” veggies. If using fresh, be sure to steam them first. If you’re using canned, simply drain off the juices, and you’re good to go. Either way, your kitchen will be warm and your bellies full!
