Cast-Iron Skillet Chicken Casserole

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This simple casserole was given to me by my grandma. It uses lots of ready to use ingredients and I have made very few changes to her original recipe. It makes a great one-pot-meal all on its own. Serve with a salad and some crusty, homemade bread for a simple, hearty meal. Any fresh food substitutions only make this casserole better. Leftover turkey also works great in this recipe. If you prefer a creamier texture, substitute 1-1/2 cups heavy cream for some of the chicken stock.

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Ingredients

  • 4 tablespoons walnut or other oil
  • 2 cups thawed frozen pearl onions
  • 8 cloves minced garlic
  • 1/4 cup fine chopped flat leaf parsley
  • 1 tablespoon fine chopped fresh sage
  • 1 1/2 teaspoons fresh rosemary fronds
  • 3 cups coarse chopped Swiss chard or kale
  • 1/2 cup unbleached flour
  • 3 bay leaves in cheesecloth packet
  • 4 cups canned chicken stock
  • 2 pounds thawed frozen mixed vegetables
  • 1 pound thawed frozen cauliflower florets
  • 1 cup thawed frozen peas
  • 4 cups shredded leftoved chicken
  • 2 packages refrigerated biscuits
  • 1 beaten egg
  • 2 teaspoons melted unsalted butter
  • 1 teaspoon cayenne or red pepper flakes
  • Coarse kosher or sea salt
  • Freshly ground black pepper

Preparation

Step 1

Preheat oven to 425 degrees F. Heat oil in a deep 12-inch cast-iron skillet (or even better by my experience, a 6 to 8 quart cast-iron Dutch oven) on medium heat. Add onions and cook til they start to brown, about 5 minutes, stir frequently. Add garlic, parsley (reserve about 2 teaspoons) and sage, cook 1 minute longer. Add chard or kale (may also substitute other greens like spinach, mustard or collard greens) and sauté til wilted, 3 to 4 minutes (less for the softer greens). Season with salt and pepper to taste.

Step 2

Add flour and continue to sauté another 2 minutes, til the chard is coated. Add bay leaf packet, then 3 cups stock, 1/2 cup at a time, stirring til thickened nicely (about same consistency as heavy cream), adding the remaining stock as needed. Stir in the vegetables and chicken, simmer for 10 minutes or til bubbly and thick.
Season with salt and pepper, if needed. Remove from heat and remove bay leaf packet.

Step 3

Open biscuits and cover top of casserole with a single layer of biscuits. Combine egg and butter, brush tops of biscuits. Sprinkle reserved parsley and cayenne over the top.

Step 4

Bake in oven for about 15 minutes or til biscuits are starting brown. Reduce heat to 350 F and cook another 15 minutes or til the biscuit crust is a deep
golden brown. Let rest 20 minutes before serving.

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Instead of refrigerated biscuits, try substituting a bisquick biscuit batter or my preference, a cornbread batter for the topping.

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