This morning my sweet great-grandmother passed away, 5 days shy of her 99th birthday. She was one of the most amazing people I have ever known. My recipe today is one she passed down to me years ago. It is nothing fancy, but I can assure you, it is wonderful! The bottom layer is a pretty basic, creamy chicken mixture but the top “cloud” is where it sky-rockets into the “passed down through generations” category. I can’t explain it in a way to do it any justice but it is like a super flavorful cross between a cheesy biscuit and soft, fluffy bread. Hope you all enjoy it. I’m so glad I get to share something so special and close to me with all of you! 🙂
Base creamy chicken layer:
1 cup frozen peas, cooked and drained
2 cups cooked chicken or turkey, cubed
1-10 1/2 oz can cream of chicken soup
1 cup dairy sour cream (I used low-fat)
1/2 tsp salt
1/8 tsp pepper
1 Tbsp chopped fresh parsley
1 Tbsp pimento
1 cup flour
2 tsp baking powder
1 tsp salt
1/2 cup milk
1 cup shredded cheddar cheese,
1 Tbsp chopped parsley
1 Tbsp pimento
2 eggs, beaten
Preheat oven to 350 degrees.
Place cooked chicken and peas in a 2 qt casserole dish, set aside.
Combine soup, sour cream and seasonings in a saucepan. Heat just to boiling.
Stir in chopped parsley and pimento.
Add cream mixture to peas and chicken. Stir to mix. Place in oven to keep warm.
Mean while, sift together dry ingredients for cheese cloud. Add milk, cheddar, parsley, pimento and eggs to flour mixture. Drop by spoonfulls on hot mixture in casserole dish (the topping will be rather runny like a pancake batter). Sprinkle with cheddar.
Dorothy Ward 02/26/1913 – 02/22/2012
This picture was taken at my wedding almost 11 years ago. I will miss you GG-ma!
This recipe was featured on the following blog – Go check it out!