Crispy Chicken & Ginger Casseroles Recipe
Ingredients
1 broiler-fryer cut in serving-size pieces
1 can condensed cream-of-mushroom soup
1 can condensed cream-of-chicken soup
1/2 cup plus 3 tablespoons milk
1/2 teaspoon ground ginger
1 cup biscuit mix
1/4 cup yellow cornmeal
1/2 tablespoon finely chopped crystallized ginger
Directions
1. Cut away small bones from chicken breasts; remove all skin if you prefer chicken cooked without it.
2. Arrange chicken pieces in buttered 12-cup casserole; combine the cream-of-mushroom soup, 1/2 can (1/2 cup plus 2 tablespoons) cream-of-chicken soup (save the rest for Step 4), 1/2 cup milk and ground ginger in small bowl; mix well; pour over chicken pieces in casserole; cover.
3. Bake in moderate oven (350°) 30 minutes; remove cover; stir to mix sauce and juices from chicken; cover again; bake 30 minutes longer, or until chicken is tender. Reset oven to hot (450°).
4. Combine biscuit mix, cornmeal and crystallized ginger in small bowl; mix 3 tablespoons milk with saved chicken soup; stir into biscuit mixture, mixing lightly.
5. Remove casserole from oven; uncover casserole and drop dough by spoonfuls to make 8 mounds in a ring on top of chicken.
6. Bake in hot oven (450°) about 15 minutes longer, or until biscuits are puffed and golden-brown.
2. Arrange chicken pieces in buttered 12-cup casserole; combine the cream-of-mushroom soup, 1/2 can (1/2 cup plus 2 tablespoons) cream-of-chicken soup (save the rest for Step 4), 1/2 cup milk and ground ginger in small bowl; mix well; pour over chicken pieces in casserole; cover.
3. Bake in moderate oven (350°) 30 minutes; remove cover; stir to mix sauce and juices from chicken; cover again; bake 30 minutes longer, or until chicken is tender. Reset oven to hot (450°).
4. Combine biscuit mix, cornmeal and crystallized ginger in small bowl; mix 3 tablespoons milk with saved chicken soup; stir into biscuit mixture, mixing lightly.
5. Remove casserole from oven; uncover casserole and drop dough by spoonfuls to make 8 mounds in a ring on top of chicken.
6. Bake in hot oven (450°) about 15 minutes longer, or until biscuits are puffed and golden-brown.
