Classic Cookery: Plantation Casserole

Locally produced cookbooks have long been the mainstay of small-town fundraising efforts.  They are wonderful souvenirs and mementos because they often provide a "snapshot" of the community at a point in time.  I was integrating my late aunt's cookbooks into my own collection when I ran across one produced in my county sometime in the 1960s or 1970s.  I'm not sure which organization produced it, but I recognize a number of contributors from my youth.



While all the recipes sounded yummy, one particularly caught my eye as being good for a worknight supper.  This would be especially easy with either pre-cooked or canned chicken.  Here's the recipe as written in What's Cooking in Fayette County.


Plantation Casserole

2 c. cooked chicken
1 (1 pound) can cream style corn
1 1/2 cups cooked green peas, drained
3/4 cups diced American cheese
1/3 cup evaporated milk
1/4 cup chopped onion
1 tablespoon Worcestershire sauce
1 cup biscuit mix
1/4 cup cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
2/3 cup evaporated milk

Combine first 7 ingredients and pour into a greased 12"x8" in casserole dish.  Bake at 400 degrees F about 10 minutes, or until bubbly at edges.  Mix other ingredients well.   Pour into hot mixture, leaving center uncovered. Spread to edges.  Bake an additional 20 minutes or until golden brown.  Yield:  6 servings

Now, I seldom make any dish exactly according to the recipe, so here's my variation:

Nancy's Plantation Casserole

2 pounds of boneless chicken, chopped and cooked
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 cup finely chopped sweet onion
1 (12 oz.) bag mixed vegetables, cooked
1 can condensed cream of chicken soup
1 (15 oz.) can cream style corn
1/3 cup evaporated milk
3/4 cup casserole cheese (mixed cheddar, monterey jack), shredded
1 pkg. garlic/cheddar biscuit mix
1 pkg. corn muffin mix
2/3 cup evaporated milk (or enough to make dough)

Preheat over to 400 degrees.  Saute chicken in olive oil with salt and pepper.  When done, add onion and frozen vegetables.  Cover and steam for about 5 minutes, stirring often.  Add soup, corn, 1/3 cup evaporated milk, and cheese.  Mix gently, then turn into prepared 12"x8" baking dish.  Bake for 10 minutes or until bubbly at the edges.  Combine biscuit mix and muffin mix.  Add enough milk to make a very soft dough.  Spoon on top of vegetable mixture, spreading to edges but leaving center uncovered.  Bake an additional 20 minutes or until golden brown.  Yield:  6 servings.

I can see using this recipe with leftovers and many other combinations.  Easy, quick--I'll be making this one again and again!

Enjoy!
Nancy