 Oh, it's Tammy with Collard Valley Clips. And today we're doing an old fashioned recipe, making our gravy from scratch and using good ingredients, topping it off with good old biscuits. This is a Southern chicken casserole, but with a bunch of biscuits on the top and it's just delicious. This is our broth that I had left over from cooking that chicken. And I'm just gonna take the fat off the top of it, put it in here. Now a little bit of water is gonna pop out of there and we'll be left with the fat. We got our veggies chopped up right here that we're gonna use. I'm gonna saute these, let them start getting soft. I'm gonna turn the heat down some and we're just gonna let these cook till they get a little soft. Now's the time to add those frozen peas, lima beans, green beans, whatever it is you're using if they're fresh potatoes. So that it has time to get fork tender in this process here. So add them now and that way they'll be good and done when you get your casserole out of the oven. You don't want your vegetables to still be crunchy. So we're just gonna take our veggies and transfer them into our bowl that we're gonna mix up the casserole in. Then we're gonna make some delicious gravy. This pot is heavy, it's cast iron and it's so heavy that I don't wanna pick it up to do my transfer. So it's just taking me a little bit longer than it normally would. All right, we're gonna mix up a little bit of cream with some cornstarch. So I'm gonna start with about a cup. This is half and half, we just have cream, half regular milk. I want this to be a creamy, delicious casserole. Now that's cold and we're gonna put some cornstarch in it. I'm gonna put three tablespoons of cornstarch and we're gonna whisk it good. Do a really good job whisking so that your gravy doesn't wind up lumpy. And for our gravy, I'm gonna use the same pan. It's gonna be hard to pour it up because it's heavy, but I'll just make it happen. All right, so we're gonna get a little butter in there with it. I've already got some fat in here from my chicken broth. So you need about an eighth cup. We're not gonna make a whole bunch of gravy, but let's put this butter in here and let it melt. This is gonna have to go pretty fast, okay? So we're going to use some of our chicken broth. That's a good cup, a heaping cup. I've got some bigger pieces down there that I'm just gonna use this little thing and get out so that my gravy's pretty. And now we're gonna take our cream that we've whisked the cornstarch into and add it to our broth. And it should thicken right up. And then we'll taste it and see if we need to add any salt and pepper. So let me go ahead and get me a little spoon and taste it. It needs a little bit of salt. Now, you need the salt to taste. This is gonna be a little bit of chicken bouillon that will be my salt. Then we're gonna add some black pepper. Chicken's always good with black pepper. I'm gonna turn this off. Let's turn it off. I'm not used to working with the electric. Let me pull it over, get it off the heat. There's our gravy, it looks delicious. This is McCormick poultry seasoning. We're gonna sprinkle just a little bit in here, mix it up, smells good. We are going to add a can of peas. Now you can use the fresh ingredient, whatever you decide to use, whether it's green beans, potatoes, whatever you wanna use. I had green peas, that's what I wanted to use because I am using a biscuit dough, so I wanted something green. And then we're going to put in a jar of red pimentos and this is a large jar, it's four ounces. And I think I'm gonna go drain it. So there's a four ounce jar of pimentos. That'll make it pretty too. Now we're gonna put in a couple of eggs. This is optional, if you don't like boiled eggs, then don't put them in here. I have chickens, so we have lots of eggs we need to use up. I'm even gonna make deviled eggs to go with this tonight to serve it. Add your chicken, I think that'll be enough. Make sure it's pulled apart good. And now we're gonna pour our gravy on top of that. We're gonna mix this up. Now we're gonna pour this into our dish. Just find a dish you think it'll fit into. We're gonna top it with our biscuit dough. Now you can use spoon biscuits and dollop of them on here or you can make a regular biscuit, however you wanna do it. So we're gonna have two cups of self-rising flour, but I'm gonna use mayonnaise today and regular milk since we do have so much flavor in the actual casserole. I'm gonna put it in just a little bit, poultry seasoning since this is a chicken dish. And this is self-rising flour. It has the salt and the baking powder already in it. For the fat, we're gonna use mayonnaise today because whoever heard of a casserole, it didn't have some mayonnaise. This is blue plate mayonnaise. We're gonna use about a half cup, about a half cup of mayonnaise. That way we don't have to cut in any shortening. And I'm not sure how much milk this is gonna take, so I'm gonna start with a half cup and see where to go from there. So it's mayonnaise, milk, little poultry seasoning, self-rising flour. I think it's gonna take the full cup. There we have it. So it should look about like that if you wanna drop a biscuit. Now it's too wet to pat out a biscuit and put it on here, so we'll do drop biscuits today. So we're just gonna take it by the spoonful and dollop it on the top. And you can put them pretty close together. I know with my bunch, the more biscuits, the merrier. The happier they'll be. Now I don't really know what size casserole this is. Just grab one that you think is big enough to hold the filling that you make because you can add or subtract whatever you want to to this casserole. It's not gonna hurt a thing. It was really close to being just perfect. We'll bake this at 350 degrees for 45 minutes. There's our delicious casserole. It is time to dip into this delicious casserole. I'm gonna show you how the biscuit looks first. It's nice and done, it looks pretty. Okay, y'all, we got this done in 45 minutes. It was plenty of time to clean the kitchen. And boy, is it gonna be delicious. I know you're gonna love this recipe. If you don't wanna make it the old fashioned way, you can always use a shortcut recipe. I'll go ahead and write that down for you. So if you don't wanna make your own gravy, all right? And you don't wanna put fresh veggies in, you wanna use some canned veggies and not have to fill with the other then you can always put in onion powder, garlic powder to help spruce up the taste, all right? Let's give it a try though, mine's good and homemade. Good and homemade, and man, that's delicious. It's really delicious. Y'all are gonna love this recipe. I guarantee, just cook like mama did and you'll be good and happy and good and full, all right? This is the kind of food that sticks to the ribs, right? We'll see you next time on Colored Valley Cooks, where we cook like our mama's did. Bye, y'all, we love ya.