The first one for today was sent in by Alison and is a delicious version of Chicken Pot Pie that she found on 'The Chew' TV show.
Here's what Alison has to say: It's a bit complicated and time-consuming. I don't make the garnishes. But it's absolutely the best, yummiest, creamiest, most decadent chicken pot pie I've ever made. The crust, which is made separately from the filling and baked in the oven almost like cookies, is to die for.
Well now, that description convinces me that it's good. So here is the link for this yummy recipe.
Thanks Alison for your entry.
Here we have Katie's entry 'Frank 'n' Bean Biscuit Casserole that she got from a Pillsbury Bake Off magazine years ago, she even saved the photo...how fun is that!?
Katie tells us that her Hubby is the one that offers up this recipe and adds that it is a big hit with the Grand Kiddos.
Here it is:
2 tablespoons butter or margarine
cup chopped onion or 2 tablespoons dried minced onion
cup chopped green bell pepper
lb hot dogs, sliced
cup chili sauce
to 2 tablespoons packed brown sugar, if desired
can (15 oz) baked beans or pork and beans, undrained
can (7.5 oz) Pillsbury® refrigerated buttermilk or Country® biscuits
cup shredded Cheddar cheese (3 oz)
cup corn chips, crushed
tablespoons grated Romano or Parmesan cheese
- Heat oven to 375°F. In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Add onion and bell pepper; cook and stir until tender.
- Add hot dogs, chili sauce, ketchup, brown sugar and beans; stir gently to mix. Reduce heat; simmer 2 minutes. Spoon hot mixture into ungreased 11x7- or 12x8-inch (2-quart) glass baking dish.
- Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Arrange 10 biscuit layers over hot beef mixture. Sprinkle with Cheddar cheese. Arrange remaining biscuit layers on top to cover.
- In small bowl, mix corn chips and Romano cheese. Sprinkle over biscuits. Dot with remaining tablespoon butter.
- Bake 20 to 25 minutes or until biscuits are golden brown.
Makes 8 servings
I can see why this would be such a hit!
Thanks Katie for sharing this fun, vintage recipe!
I hope you all are enjoying our casserole week and there is still plenty of time for you to send one in too.
See you all tomorrow! xo