ROTM: Wintertime Casserole

Wintertime Casserole

Originally submitted by "Hutch" Bruce Hutchinson published in the OWA Oregon Whitewater is Cooking recipe book


8 half chicken breasts 

Two cans golden mushroom soup or more (if you want more gravy) 

One can white onions, drained 

1/2 cup flour 

1 tsp paprika 

1/2 tsp salt 

1/8 tsp pepper 

1 c dairy sour cream 

1/2 c sliced green olives 


1/4 c butter 

1/2 c bread crumbs *

1 tsp poppy seed 

1/4 tsp poultry seasoning 

2 tbsp stuffed green olives, sliced 

1c flour


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1 tbsp sugar 

2 tsp baking powder 

1/4 tsp salt 

1/4 c shortening 

1/2 c milk 

In casserole, combine chicken, soup, onions, flour, pepper Rica, salt and pepper. Cover and bake at 350° for 1 hour. 

While the casserole is cooking, mix together the biscuit recipe. Melt butter; add breadcrumbs, poppy seed, poultry seasoning and olives. Mix well and set aside. Measure flour, sugar, baking powder and salt into a bowl, then cut in shortening. Add milk. Stir until dough clings together. Knead lightly on floured board. Roll or pat out to a rectangle. Spread bread crumb mixture on top of rectangle. Roll into a jellyroll and cut for biscuits. 

When she casserole has baked for 1 hour, remove from oven and increase temperature to 400°. Add sour cream and olives. Place biscuits on top of chicken and continue baking for about 10 minutes, or until biscuits are done, makes 8 to 10 servings.

*I use Oroweat cornbread stuffing and put it in the food processor to make finer crumbs. Delicious!

-"Hutch" Bruce Hutchinson