Wednesday, March 20, 2013

Southwest Biscuit Casserole. DELICIOUS

This is not a food blog, or a cupcake blog or a cookie blog.  I know it looks like one though.  This is just somewhere for me to come to share the things I like, and have done.
Here is something I like.  A LOT.
Who loves comfort food?  Who loves biscuits from a can?  Who loves easy?

I DO! I DO!  I DO!

I got the bare bones of this recipe, from my friend Kafi via Facebook one day.  I have a habit of constantly tweeking things, so I tweeked this.  Here it goes.

Southwest Biscuit Casserole

Preheat oven to 400°

½ cup sour cream
1 can of cream of chicken soup
1 small can diced chiles, whatever temp you like
1 cup or so of red potatoes, diced (microwave for 4 minutes)
2 chicken breasts cooked your favorite way, then diced
1 can of corn
1 can any biscuit in a can
1 cup pepper jack cheese
½ cup sharp cheddar cheese

Ok, really the best part is this is easy.  I am sure anyone reading this is like, "What the hell? This chick just opened cans"  Yeah? Well, sue me.  This takes me a a half hour to prep, only if I have to cook the chicken.  If you have chicken leftovers, BOOM, this is the recipe for you.

In a medium bowl combine: soup, chiles, sour cream, potatoes (don't for get to microwave them to cook them a little) diced chicken breast, corn.

Pour the mixture in to a casserole dish, I like to use a square one. There is only 4 of us.

Mix up your cheeses, spread over the top of mixture in casserole dish.

Open can of biscuits.  stretch out the biscuits, to fit and cover the top of the casserole.

Bake 35 minutes at 400°

Let sit when done cooking for about 10 minutes.

When I have leftovers of this, all I do is think of them, forcing me to eat some.  If you make this you will know what I mean.  I mean look, it has all classic elements: biscuits, cheese, and creamy stuff.  YUM.