The Kind of Delicious, All-Purpose Recipe That You Memorize and Then Customize!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love finding this kind of recipe online. Where someone posts a recipe they either created or read somewhere else, but wanted to share, and then over time, more and more people try it and make their own little changes and then post their reviews with details of what they did or didn’t do to make it more to their personal taste. That kind of evolving discussion of how we each find a way to the tastes we love and want to share with others is fascinating.
This recipe for a creamy chicken and biscuit casserole has tons of great reviews and suggestions, and seems to accommodate a wide array of little additions and alternate preparations. I decided it would be best to share it here in its original form, with the recommendation that when you try it, start with the base recipe and then once you know what that’s like, start changing it by thinking about the tastes and textures you or your family really love. You might end up with something amazing!
Recipe is courtesy of Pot Scrubber on Food.com
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: I will say that so far, our favorite additions are some green peas and diced carrots. I almost always add those now when I make this.