Country Chicken Casserole is something I have been making for many years, but the version I originally used is made with canned Campbell’s soup. While I like the convenience of pouring a can of cream of mushroom or cream of chicken soup into recipes to put a meal together fast, I prefer to use ingredients that I can pronounce and am familiar with.

You’ll start off by cooking one skinless, boneless chicken breast, sauté mushrooms with onions, then add frozen veggies. You’ll then make a sauce similar to my previous pork chops with mushroom gravy post, then mix it all together and transfer to a baking dish.

To cook the chicken, get the skillet hot first, and drizzle with a tablespoon or two of olive oil.  When the oil is hot, add the seasoned chicken.  If you have a grill press, spray the top of the chicken with a nonstick cooking spray and put the grill press on top of of the chicken.  This will speed up the cooking time.  Cooking times vary so much that I don’t even want to suggest a time.  It all depends on your pan and the temperature and the thickness of the chicken. The more you do it, the better you will get at cooking your chicken to perfection. (These next two chicken photos are painful to add, but they’re all I have.)

Allow the cooked chicken to rest a few minutes before you cut it into bite-sized pieces.

Gosh, natural light makes food pictures look a billion times better.  I was in such a hurry to eat lunch today, that I forgot to take pictures of the chicken I cooked for today’s meal, so I’m using these images from last week that I took at night.  No amount of filters or editing (from what I have thus learned with photography) can come close to the million dollar light of day.  Enter exhibit A below, my first photo when I decided to post our lunch meal.

Back to the recipe, you will place the baking dish in the oven to get everything hot while making a homemade biscuit topping.

I love compartmentalizing recipes in my head into easy steps.  To make the biscuit topping, you need to two bowls with three ingredients each, then you’ll mix them together–three wet and three dry ingredients.

When you mix the wet and dry ingredients together, just enough to get them blended, you’re ready to scoop spoonsful on top of the hot mixture in oven. This is what the dough will look like.

Bake the casserole for an additional 25 minutes and serve.

Normally I would use a larger baking dish, but I set aside two individual pot pie sized dishes to prepare individual dishes to serve later.

Country Chicken Casserole

Ingredients for all the steps

• 1 chicken breast
• Tony Chachere’s Creole Seasoning Mix
• 8 ounces mushrooms, sliced
• 1 onion, diced
• 2 tablespoons butter
• 6 ounces frozen mixed vegetables (peas, carrots, corn)
• 1/4 cup flour
• 2/3 cup milk
• 1-2 cups water
• 1-3/4 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg
• 1/4 cup vegetable oil

• Chicken: Season one skinless, boneless chicken breast with Creole seasoning, cook in grill pan with olive oil until done. Cut into bite-sized pieces.
• Vegetables: Cook mushrooms and onions in skillet with 2 tablespoons butter until done, slightly browned, season with salt and pepper.  Add 6 ounces frozen mixed vegetables.
• Sauce: Add two tablespoons butter to plus 1 cup water into pan where chicken cooked to deglaze the pan.  In a tea cup, mix together 1/4 cup flour with about 1/2 cup milk.  Whisk together to remove lumps.  Slowly combine with skillet where chicken was cooked, adding additional water to get the desired consistency.
• Biscuits: Whisk together 1-3/4 cups flour, 2 tablespoons baking powder, 1/2 teaspoon salt.  In a separate bowl, whisk together 3/4 cup milk, 1 egg, 1/4 cup vegetable oil.  When chicken mixture is heated for about 8 minutes, drop biscuits with a medium stainless steel scoop over top.  Bake for 25 minutes. Entire recipe makes about five servings, 505 calories each. (Skillet pictured is 3 servings, with two additional individual pot pies not showing.)