My friends at Springer Mountain Farms and I had so much fun going through all of those delicious entries y’all sent me. You better believe that I’ll definitely be fixin’ a yummy chicken casserole for this week for my family. Y’all made me so hungry!
Without further ado, I’d like to announce the first place winner of the Week One: Cozy Chicken Casserole challenge! Drum roll please…
Y’all give it up for Christi Alcumbrack and her AMAZING Chicken, Bacon and Spinach Pot Pie. This recipe is so finger lickin’ good, I just cant’ stand it. Add this to your family’s dinner list this week for sure! Christi has won herself a brand new set of Paula Deen cookware, and a personalized, signed autographed of Paula Deen’s Southern Cooking Bible.
The runner-up for this week was a close second. Congratulations to Judy Armstrong and her Baked Mediterranean Chicken Biscuits! Judy has won a personalized, signed copy of Paula Deen and Friends: Living’ It Up Southern Style!
To learn more about this week’s challenge, check out the Contest Page!
Here are the recipes:
Chicken, Bacon, and Spinach Pot Pie
1 Tbs. butter
Drizzle of olive oil
2 large chicken breast (cut into bite-sized pieces)
3 strips of bacon, chopped
1/2 sweet onion, chopped
1 Tbs minced garlic
4 cups of fresh spinach
1/2 cup shredded cheddar cheese
4 oz. cream cheese
1 egg, set aside to brush the pie crust
2 pie crusts for 10” pie plate, (store bought is fine)
Pre-heat oven to 400 degrees F.
Saute chicken, onion, bacon, and minced garlic in butter and olive oil. In a separate bowl, soften cream cheese and mix with shredded cheddar cheese. Set aside. Coarsely chop spinach and set a side. Once chicken mixture is cooked through, remove from heat, and add cheese mixture and spinach.
Prepare a 10 inch pie plate with the bottom crust. Fill with hot chicken mixture. Place the top crust over the top of the mixture and pinch the edges together to seal it.
Brush the top of the crust with egg and bake for 20 min, or until the bottom crust is done cooking; or golden brown in color.
Baked Mediterranean Chicken Biscuits
1 (11.8 ounce bag) frozen Mediterranean blend vegetables
1 (16.3 ounce/ 8 count) can buttermilk refrigerated biscuits
1 (12 ounce) jar roasted red reppers in olive oil with garlic
2 pounds boneless, skinless chicken thighs, diced
1 teaspoon salt
1 teaspoon pepper
3 tablespoons fresh basil, chiffonade and divided
½ teaspoon crushed red pepper flakes
8 ounces provolone cheese, shredded and divided
Preheat oven to 350 degrees.
Microwave the vegetable blend on high for 5 minutes. Remove from the microwave, cut open, drain and set aside.
Split the biscuits in half horizontally. In a 9 x 13 non-stick baking dish, layer half of the split biscuits. Bake for 5 minutes, remove from the oven and set aside.
In the meantime, drain the red peppers, reserving the oil. Coarsely chop the garlic and dice the peppers. Reserve 2 tablespoons diced red peppers for garnish.
Season the diced chicken with salt and pepper. Add 2 tablespoons reserved oil from the peppers to a large (10 inch) skillet and place over medium high heat. Add the seasoned chicken and saute for 5 minutes.
Coarsely chop the vegetable blend and add to the skillet. Stir in the chopped garlic, diced red peppers, 2 tablespoons chiffonade basil and crushed red pepper flakes; cook an additional 2 minutes.
Spoon the Mediterranean chicken mixture over the biscuit bottoms, sprinkle with ¾ of the provolone cheese and top with the biscuit tops. Brush 1 tablespoon of the reserved oil from the peppers over the biscuit tops. Bake for 10 - 12 minutes and biscuits begin to turn golden. Remove from the oven and sprinkle the biscuits with the remaining cheese and reserved diced peppers. Bake an additional 3 minutes.
Remove the Baked Mediterranean Chicken Biscuits from the oven and garnish the remaining tablespoon chiffonade basil.
Serves 8Read More From Prizewinning Plates.
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