Cheesy Twist on a Classic Casserole

It’s legit HOT outside right now! The little Weather.com beacon on my desktop is flashing 82. So long sweet summer…next week, perhaps?!

It was so nice that I once again pardoned myself from the gym and went for a three mile run on the trail. No rogue animals today, however I did almost stomp on a fuzzy, black caterpillar. Dodged just in the knick of time!

In other news, you know you’re ready for fall when, despite the unseasonably warm temps, you can’t stop making warm & cozy dishes. Mac & Cheese, Italian Pasta Bake and Cheesy Chicken Pot Pie, oh my!

Oh YES! I adapted my Mom’s recipe for Classic Macaroni & Cheese to be half as cheesy and to use up some leftover rotisserie chicken in the fridge, and came up with this delish twist on the classic chicken pot pie.

Ingredients:

2 Tablespoons butter

2 Tablespoons flour

salt & pepper

1 cup chicken broth

1 cup skim milk

1 Tablespoon dehydrated onion

4oz Velveeta, cubed

1 1/2 cups frozen vegetables, partially thawed

8oz shredded chicken

1 package refrigerated biscuits

Directions:

1. Preheat oven to 350 degrees. Melt butter in a large saucepan then sprinkle in flour and dashes of salt & pepper. Stir for 20-30 seconds (mixture will be thick,) giving the flour taste a chance to cook out.

2. Gradually add broth & milk in 4 or 5 batches, whisking well between each batch to avoid lumps. Add onion and cook on medium heat, stirring frequently, until sauce is thick and bubbly. About 10 minutes.

3. Turn off the heat and stir in Velveeta until melted. Add vegetables and chicken, then pour mixture into a greased 8×8 casserole dish. Top with biscuits and bake according to package directions.

OMG, if you know someone who is sick – make this for them NOW! It is so comforting!

The cheesy, chicken broth-based sauce is thick and super flavorful. It’s not too thick and not too cheesy – it’s juuuuust right. YUM!

Tip: Don’t buy biscuits with “layers”. The buttermilk biscuits I used were just  barely cooked through, so I think biscuits that are any thicker would still be doughy on the bottom.

This will definitely be making an appearance on my weekly menu during the frigid cold winter…and on your doorstep if you get sick.

Ben and I are traveling out of town for a wedding this weekend, but I have a feeling I’ll be busy the next couple of nights so I’m going to pack tonight. Kind of proud of myself, actually!

Goodnight!

~~~~~

What’s your favorite kind of pie?

Cream pie: Banana cream pie

Fruit pie: Perkin’s Triple Berry (omg!)

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