During this pandemic, I have the privilege and pleasure of homeschooling my Grands two to three days a week so my daughter can do her job as a behavioral therapist for special needs children, an essential service so the children don’t fall behind with their development.
In addition to school work and online meetings, I try to come up with creative and fun hands-on activities and cooking is something that both Grandsons enjoy. Measuring and mixing are great for math and organizational skills and I’m attempting to expand their palates as well.
This recipe was simple enough that my almost-eight-year-old Grandson could do it all by himself with just my supervision! Although he thought the can of cream of celery soup looked like “slime” and the mixture was “gross,” he loved it when he tasted the finished product.
I treasure my memories of cooking with my Nana and know that although the virus has been a tough time to live through, this will also be remembered as a time when family was truly put above all else and we created some great meals together.
Variations: You can use either frozen or canned veggies of your choosing; if using frozen, fully thaw before mixing and if still cold you may need to increase the cooking time. You can also change up the cream soup … I used celery, but potato, chicken, asparagus, broccoli and many other flavors are also available. I used already-cooked chicken from a package for ease; you can use whatever you have on hand (roasted, grilled, baked, etc.).
- 1 canister of 8 jumbo biscuits
- 1 – 14 oz. can cream of celery soup
- 2 – 14 oz. can of mixed vegetables
- 1 lb. cooked chicken, cut into bite-size pieces
- Preheat oven to 350 degrees.
- Bake the biscuits on parchment paper for half of the time shown on the canister directions or until just very lightly browned on top and bottom. Allow to cool and then cut in half.
- Turn the oven up to 400 degrees.
- Grease a 9 x 13 glass casserole pan with melted butter.
- Mix the soup, veggies and chicken until combined.
- On the bottom of the casserole pan, place 8 biscuit halves with the browned side up.
- Spoon and spread the soup mixture on top of the biscuit halves.
- Top the soup mixture with the other 8 biscuit halves, browned side down.
- Bake for 10-15 minutes; until the mixture is bubbly and the biscuits have browned.
- Serve with a spatula.
Serves 6 – 8.