I used to be a Southern Living Recipe snob.
At one time, I had 20 years worth of Southern Living Annual Cookbooks!
I could think of a recipe and go right to the year and find it with no problem!
There were several reasons why I loved Southern Living, but one of the most important reasons is that the recipes were usually keepers! Rarely did they disappoint. The bad thing, though, was you may need an $8.00 jar of spice for only a tsp. of use! So, they weren't always "pantry friendly."
But now, with the world of recipes at our finger-tips, the need for "selective Southern cooking" isn't tied to a particular annual. However, there are some tried and true meals that I always return to.
Chicken Dumpling Pie is a real keeper! When you're short on time and want a meal in a bowl, this is one casserole to whip up!
Chicken Dumpling Pie
2 cups chopped chicken or turkey, cooked
2 cans cream of chick soup, undiluted
1 can chicken broth
1, 15oz can mixed vegetables, drained (I use the 28oz can of 'homestyle large cut')
1/2 tsp. poultry seasoning
2 cups biscuit mix
1 8oz container sour cream
1 cup milk
Combine chicken, soups, broth and vegetables in a large bowl, stirring well. Pour mix into a lightly greased 9 X 13 baking dish.
Combine biscuit mix, sour cream, and milk in a medium bowl, and stir well. Spoon over chicken mixture.
Bake at 350 for 50-60 minutes, or until golden brown on top and heated thoroughly.
*I always use fat-free ingredients and taste isn't compromised. Also, I always have to bake my casserole longer than an hour for the topping to be thoroughly cooked.