Chicken and Dumpling Casserole

Hello folks! Welcome back to the All Things Southern kitchen! We’re making “Chicken and Dumpling Casserole”. My darling Aunt Peggy shared this recipe with me. It was delicious as is, but I tinkered with it here and there.   Let’s get cooking!

“Chicken and Dumpling Casserole”

3-4 chicken breasts, cooked and shredded ( Or one store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick Biscuit Mix
2 cups whole milk
1 recipe simple white sauce or 1 can cream of chicken soup
3 chicken bouillon cubes (or 3 teaspoons of chicken granules)
1/2 teaspoon dried sage

1 teaspoon minced garlic

1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

I’ve preheated the oven to 350 degrees and I’ve prepared our ingredients. We’ve got three layers on this thing. Ready? I’ll count it down.

Layer Number One! We’ll take a 9 x 13 casserole dish and melt 1/2 stick of butter in the bottom. Then we’ll spread our chicken breasts over the butter. I’ve used four chicken breasts that I’ve roasted and shredded. You can also use the meat from a store bought rotisserie chicken. Over the  chicken we’re going to sprinkle salt, pepper, sage, and diced garlic. Now, this is important. Do not stir.

Layer Number Two! We’ll mix two cups of Bisquick with 2 cups of milk. Then we’ll pour it slowly over the chicken. Again, do not stir.

And finally– Layer Number Three Folks! In a medium bowl, we’ll whisk together 2 cups of chicken broth, one recipe of simple white sauce or a can of cream of mushroom soup. You can find that simple white sauce recipe on my website. Now, we’ll stir in 3 crushed chicken bouillon cubes (or 3 teaspoons of chicken granules) and pour it slowly over the Bisquick layer. Remember, no stirring.

We’ll bake our casserole for 30-40 minutes at 350 degrees, or until the top is golden brown! Yum! Enjoy my “Chicken and Dumpling Casserole”.  It’s good eating, from the All Things Southern kitchen to yours!




Feta Cheese Frittata

Hello folks, and welcome back to the All Things Southern kitchen. The other night I surveyed the fridge and noted that I had a ton of eggs I needed to cook and a pound of fresh mushrooms that were also close to perishing.  The challenge, as I saw it, was to use them as the base for a delicious supper. Oh, I do love that sort of thing. A little more snooping revealed some feta cheese — and that’s when it hit me. I made a Feta Cheese Frittata with Mushrooms and and it was delicious!  Let me walk y’all through it.

“Feta Cheese Frittata with Mushrooms”

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 tablespoon Worcestershire sauce

1 dozen eggs

4 ounces feta cheese

4 ounces Monterey Jack

1 pound mushrooms, sliced

1 cup chopped onion, pepper, celery blend

1/4 cup milk

Salt and Pepper

Tony Chacheres

We’ll begin by melting a couple tablespoons of butter and stirring in a couple tablespoons of extra virgin olive oil. We’ll use this to saute a cup of vegetables from a frozen blend of chopped onions, peppers and celery. When they’re soft, we’ll remove them with a slotted spoon. Then we’ll add our sliced mushrooms to the butter and olive oil along with a couple tablespoons of Worcestershire sauce and let them cook down. This will give the mushrooms more flavor.

Now we’ll crack twelve eggs in a large mixing bowl and lightly blend them with four ounces of feta cheese, four ounces of Monterey Jack, and a 1/4 cup of milk. Season with salt, pepper and Tony Chacheres before draining our mushrooms, and folding them in. Cook at 375 degrees for thirty to forty minutes or until your eggs are set and serve with a huge glass of cold milk. This dish is good for breakfast or supper.

That’s my Feta Cheese Frittata with Mushrooms, folks, and it’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie

Shellie’s Shrimp and Grits!

Hello folks and welcome back to the All Things Southern kitchen. Brace yourself, fellow southerners.

It has come to my attention that some of my readers have never had Shrimp and Grits. I am prone to forgetting that we have people with us who aren’t from around here but never fear. I’m prepared to fix this. My Shrimp and Grits recipe is killer good and I’m about to walk y’all through it.

“Shellie’s Shrimp and Grits”

1 to 1 and ½ pounds fresh shrimp

1 tablespoon olive oil
1 stick of butter
1 bag of frozen chopped onion, bell pepper, and celery
Salt and pepper to taste
1/2 teaspoon cayenne
1 tablespoon chopped garlic
2 cans of RoTel Tomatoes
5 cups milk
2 cups old fashioned grits
Green onions
1 pound sharp white cheddar cheese, grated
1 8oz. package cream cheese

dinnerWe’ll begin by taking a heavy pot and heating a tablespoon of olive oil and a stick of butter. Then we’ll sauté our bag of frozen onions, celery, and bell pepper along with some salt, cayenne, and black pepper. Once the veggies are soft, we’ll add two cans of Rotel tomatoes and a tablespoon of chopped garlic.

Dear ones, this should go without saying, but please don’t use the Instant variety, or the quick grits. Purchase only the old fashioned grits or our grandmothers will roll over in their graves! That said, we will now add five cups of milk to our veggies and bring it to a boil. Then we’ll reduce the heat and stir in two cups of our uncooked old fashioned grits. That’s going to make a lot of grits but they’re great for breakfast the next morning.

Folks, we’ll stir until the grits are tender and creamy, about twenty minutes. Then we’ll stir in a pound of sharp cheddar cheese and an eight ounce package of cream cheese. You’re not going to find those cheeses in all shrimp and grits recipes but I double dog dare you to try mine and see if it doesn’t embarrass some of those imposters!  Meanwhile, we’ll take our freshly peeled shrimp, sprinkle Tonys Chacheres’s over them and broil ‘em in the oven just until they’re pink and sprinkle ‘em with lemon juice. Three to five minutes, tops on those babies! Now for the good part! We’ll ladle our grits into bowls, top with the shrimp and garnish with chopped green onions. UM, UMMMMMMMMM! It’s game on, folks. Enjoy Shellie’s Shrimp and Grits. It’s good eating from the All Things Southern kitchen to yours!