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Crispy Chicken & Ginger Casseroles's picture
  Broiler fryer chicken 1 , cut in serving size pieces
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Milk 11 Tablespoon (1/2 Cup Plus 3 Tablespoon)
  Ground ginger 1⁄2 Teaspoon
  Biscuit mix 1 Cup (16 tbs)
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Finely chopped crystallized ginger 1⁄2 Tablespoon

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.

Recipe Summary

Main Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4240 Calories from Fat 2181

% Daily Value*

Total Fat 242 g371.8%

Saturated Fat 70.8 g354.2%

Trans Fat 0 g

Cholesterol 1168.2 mg389.4%

Sodium 3589.4 mg149.6%

Total Carbohydrates 202 g67.3%

Dietary Fiber 11 g44.1%

Sugars 31.5 g

Protein 296 g592.3%

Vitamin A 71.6% Vitamin C 40.3%

Calcium 73.2% Iron 123.8%

*Based on a 2000 Calorie diet

Crispy Chicken & Ginger Casseroles Recipe