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Comfort Food: A Remake on Casseroles of the '50s - Cheesey Chicken Pie

How do I make Cheesey chicken pot pie? Recipes for comfort foods using chicken, cream of mushroom soup and fresh vegetables?

 Casseroles started to gain popularity in the 1950s. An entree dish once comprised of meat, rice and vegetables was one of the great comfort foods.. The casserole is also viewed as an oven-proof baking dish invented by the French in which an entree was served.

In this age and time an oblong or square glass dish that is oven safe is used by many to create and cook casserole style meals, you can also say the same for the Dutch Oven.

Three popular casseroles during the 1950s are the Green Bean Casserole topped with French fried onion rings, the Tuna Casserole mixed with green peas and cooked Elbow macaroni or noodles, and the Chicken Pie mixed with vegetables and VELVEETA pasteurized cheese product and topped with a crescent dough crust. These casseroles had two things in common, the use of cream of mushroom soup, milk and breadcrumbs.

 Re-define the popular and traditional Cheesy Chicken Pie casserole by upgrading some of the ingredients, adding some extra flavor, and a little heat to bring them into the 21st Century.

You can either make your top crust, using a crescent roll dough or take a large can of Grands refrigerated biscuits and roll each one out to create individual crust toppings..

  

Cheesey Chicken Pie

Preheat oven to 375ºF.

9x9x2 casserole or baking dish

Ingredients:

  • 3 tablespoons of vegetable oil
  • 4 boneless breasts, cut 1/2 inch cubes
  • 4 cloves garlic, minced
  • 1 medium sized onion, cut 1.4 inch
  • 3 carrots, skinned, diced 1.4 inch
  • 3 stalks celery, cut 1/4 inch
  • 2 ounces button mushrooms, sliced
  • 3 tablespoons all purpose flour
  • 2 cups of milk
  • 8 ounces plain sour cream
  • 1 /2 cup frozen green peas
  • 1/2 cup frozen corn
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 cup extra sharp cheddar cheese
  • 1 cup Gruyere cheese, shredded

Preparation:

  1. Preheat a skillet with the vegetable oil and saute chicken, garlic, onion, carrots, celery, and mushrooms for about 5 minutes. Drain chicken and vegetables and return oil to skillet, add flour and cook stirring constantly for about 5 minutes, you are making a white roux.
  2. Whisk in milk and then sour cream until the mixture is smooth, add cheddar and Gruyere cheeses, give it a stir and remove from heat.
  3. Add green peas, corn, salt thyme, basil, oregano, cayenne pepper, and parsley, give it a good stir.
  4. Place chicken and vegetables in 9x9x2 casserole or baking dish, pour white sauce over chicken and vegetables, sprinkle parsley over mixture and top with your dough crust, bake in preheated 375ºF.for 20 to 25 minutes. Or until crust is golden brown.

Suggestions:

  • Butterfly chicken breasts, sear in skillet, place in casserole dish, place raw vegetables over top and ladle on sauce, cover and bake per directions.

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Comments (2)

Yummy. I like casseroles. For two people we get about three meals. Great for the summer.

Thanks, Irene, working on fresh tuna caasserole. We do casseroles all year round, quick and convenient.

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