I am a California girl, born and raised. Up
This casserole is based on one we got from Blue Apron, tweaked a little to suit our dietary needs and to feed a family of four.
Comfort food, Southern style! Cheesy drop biscuits nestled atop a hearty chicken casserole with collards and green tomatoes.
- 1 1/4 lb (20 oz) chicken *
- 2 8 oz package biscuit mix **
- 4-6 cloves garlic
- 2 stalks celery
- 1 large bunch collard greens
- 2 medium green tomatoes
- 1-2 medium red bell pepper
- 1 medium yellow onion
- 2 oz chicken demi-glace ***
- 4 oz shredded cheddar ****
- 2 tbsp spice blend
- olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp ground mustard
- scant 1/4 cup flour
Preheat oven to 425°
Wash, dry, and prep the veggies:
– peel and mince the garlic
– small dice the celery
– remove the ribs of the collard greens, and roughly chop them into bite-sized pieces
– medium dice the green tomatoes
– thinly slice the bell pepper and onion
Heat a splash of olive oil in a medium pan until hot, and cook the chicken thoroughly. Set aside, but don’t wipe out the pan (fond is good!).
While the chicken cooks, prepare the biscuit mix per the box instructions.
In the same pan used to cook the chicken, heat another splash of olive oil, and add the onion, pepper, and celery. Season to taste with the spice blend, but keep some back for later. Cook, stirring occasionally, until softened and slightly browned.
Add the collard greens, green tomatoes, and garlic, and cook, stirring occasionally, until the collards have wilted a bit and the tomato has begun to soften.
To a 1/2 cup of hot water, add the demi-glace and whisk to combine. Add to the vegetables, along with the cooked chicken and any juices. Season with salt and pepper. Cook, stirring occasionally until sauce reduces slightly (abt 2-3 minutes).
At this point, you can either top with the biscuit mix and bake, or transfer the mixture to a larger casserole dish and then add the biscuits, it really depends on how large your skillet is!
Top chicken and vegetable mixture with scoops of the biscuit mix, spaced evenly. Sprinkle the biscuits with the remaining spice blend, then bake 14-18 minutes, or until the biscuits are golden brown and cooked through. Let it rest for a few minutes to cool down (do try to wait, I know it smells good but a burned mouth hurts!), then dig in!
We love this as is, but it’s also good with a dollop of sour cream (vegan, if necessary) and some hot sauce!
*We like to halve the breasts and cook, then roughly chop into chunks, but you can easily use ground chicken as well.
**We use the Red Lobster Cheddar Bay Biscuit mix, but Bisquick or similar works fine too. You don’t have to use both bags of mix if you don’t want so many biscuits on top, but I would recommend you cover the whooooole thing 😉
***my favorite brand is the More Than Gourmet brand demi-glace, you can find a link to it on my Favorites page
****You can substitute vegan shredded cheese and it still bakes up beautifully. We love the Follow Your Heart brand.