Is it Fall yet?
Here I sit, waiting for the oppressive August heat to leave, sipping my coffee and trying to find my Zen place while listening to the fountain dribble on. I can feel Fall approaching. I can smell it.
The leaves started turning colors earlier this month, which is way early for us here in Northern California. Fall starts in October for us.
For me, it starts the day after Labor Day. I have a clock much like the one at Hobby Lobby and Michael’s. Fall is in my bones.
I’m the one who orders tomato soup at Panera in the middle of July when it’s 104 out. I’m the one who could burn a pumpkin spice candle year ’round if you let me.
The Teenager hates it when I do that. She says it takes away from how special the season is.
I’m too much of a glutton to listen, though.
It should come as no surprise that I decided on one of the hottest weekends on record to make Chicken and Dumplings Casserole. This dish is a down and dirty, quick and easy, hellaciously inexpensive meal. And it has barely any cook time to it, so even though it was a freaking sun ball outside, I didn’t suffer too much with the stove and oven on inside.
This casserole is soooo budget-friendly. Really. The most expensive part is the chicken, and if you use leftover shredded chicken from another meal or simply take a shortcut with the pre-shredded package in the deli of your supermarket, either way you’re winning.
It’s got all the usual players in it – creamy sauce, oodles of chicken and peas and carrots, and crazy moist biscuits on top, thanks to my friend over at Bakesinslippers. I altered her recipe a tad just in case you didn’t have buttermilk on hand.
And I kind of, sort of, maybe added a little cheddar cheese to them.
Because, cheese and stuff.
But mostly cheese.
Now go forth and make. You won’t be disappointed!
And if you choose to burn the pumpkin spice candle while you make it, I won’t tell anyone.
- 2 cups Water
- 2 tsp Salt
- 1 tsp Pepper
- ½ tsp Sage Powder
- 2 tsp Dried Thyme
- ½ tsp Cumin
- 2-3 Bay Leaves
- 4 cups Shredded Chicken
- 1½ cups Frozen Peas and Carrots Medley
- 2 cups Whole Milk
- ½ cup Flour
- 1 batch Bakesinslippers Wooden Spoon Buttermilk Biscuitshttp://bakesinslippers.com/wooden-spoon-buttermilk-biscuits/ with the following substitutions - sub whole milk for buttermilk and add 1 cup of shredded cheddar cheese to batter.
- In a large stock pot, combine water, salt, pepper, sage powder, thyme, cumin, bay leaves, and chicken. Bring to a simmer. Add peas and carrots.
- In a large mixing glass, combine the 2 cups of whole milk plus the ½ cup of flour and whisk until smooth. Slowly whisk the slurry into the chicken and broth. Bring back to a simmer, then remove from heat and fish out the bay leaves.
- Preheat oven to 375 F.
- Pour chicken mixture into an 11x9 baking dish. Set aside.
- Prepare Wooden Spoon Buttermilk Biscuits as directed but sub whole milk for buttermilk and add cheddar cheese at the end.
- Add ¼ scoops of the biscuit batter to the dish, one at a time. If you have additional cheddar cheese, feel free to top each of the biscuits with it.
- Place casserole on a cookie sheet to catch any overflow and bake for 20-25 minutes or until biscuits are golded brown.