Southerners celebrate and commemorate the ups and downs of life with one powerful tool—casseroles. Rich or poor, 22 or 92, Tennessean or Texan, most of us have at least one 13x9-inch glass Pyrex in the bottom of our cupboards (likely nested with its sisters of diminishing sizes).
When life plays our loved ones a card, be it good or bad, we respond the best way we know how: with our go-to casseroles. Hot, bubbling, and instantly comforting, they’re deployed like smart bombs aimed directly at the hearts of those who need a hug. Of course, Southerners don’t need a special occasion to break out Pyrex—but there are a handful of times they come in especially handy.
Births. Yes, motherhood is one of life's great joys, and babies are adorable, but it’s hard. Whether it’s your first kid or your fifth, you’re likely sleep-deprived, emotionally spent, physically exhausted, and all too eager to make one less decision a day.
Casseroles to the rescue! If you have a neighbor, friend, book club member, cousin, favorite waitress, or just a pleasant acquaintance who’s just had a child, take that woman a casserole in a disposable dish. Don’t worry about it being her favorite thing in the world—somebody in her house will eat it, and she won’t have to decide "what’s for dinner?" that night.
Deaths. Eating is one of our most basic human needs, but the heavy impact of grief leaves our emotional tanks empty and our ability to take care of ourselves compromised. Thank goodness, then, for good friends and good casseroles.
Many Southerners keep their freezers stocked with casseroles ready to be delivered whenever an emotional 911 call comes in. Whether they’re prepared for a funeral wake or for feeding a grieving family after the dust has settled, casseroles bring comfort in times of need.
Social Gatherings. Whether it’s game day (Go Clemson!) or just a casual potluck, casseroles come in clutch. But more importantly, they’re extremely practical, thanks in part to the vessel they’re prepared in.
Broad and flat, casserole dishes are basically foolproof to transport. Just cover it with some heavy-duty foil, stash it on the floorboard or the back seat, and any of these casseroles are good to go. But if you're from the South, you probably already own a couple of travel casserole carries easily identifiable with your monogram or tape with your name on it stuck to the bottom.
They’re easy to fix, feed a ton of folks, and can often be made ahead. What would Thanksgiving be without green bean casserole, sweet potato casserole, and of course, cornbread dressing—which is made in a casserole dish, so it totally counts.
But let’s face it—we don’t need somebody to be born, die, or have a special occasion on the calendar. Southerners just love a good casserole. They strum a chord of comfort that resonates back to times in our lives that seemed simpler and more carefree. And if food can give us that gift, even if it’s just for a moment, isn’t that a glorious thing?
Swiss Chicken & Broccoli Crisscross
INGREDIENTS
- 2 (8-ounce) cans Pillsbury Refrigerated Quick Hawaiian Crescent Dinner Rolls
- 4-ounce pancetta, cubed
- 1 1/2 pounds chicken breasts or tenderloins, cut into bite-sized pieces
- 2 Tablespoons butter
- 1 (16-ounce) bag of frozen broccoli florets, cooked and drained
- 12-ounce package (3 cups) Swiss cheese, shredded
- 1 small onion, diced
- 3 Tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 1 egg beaten
- flakey see salt for topping (optional)
INSTRUCTIONS
- Preheat oven to 375F. Cook broccoli according to package directions.
- Add pancetta to an oven-proof safe skillet. Cook for 3-5 minutes or until crispy. Remove pancetta from the pan and place on a paper towel-lined plate to drain.
- Heat butter with the pancetta grease, and add chicken. Cook for 10 minutes or until cooked through. In a large bowl, combine chicken, pancetta, broccoli, 2 cups of cheese, onion, mustard, garlic powder, poultry seasoning, salt, and pepper. Mix well. Allow skillet to cool slightly.
- Separate 1 can of dough into 2 long triangles. Press over the bottom and sides of the skillet. Bake for 6-8 minutes or until light golden brown. Spoon chicken mixture over partially baked crust, and top with remaining cup of cheese.
- Separate the remaining can of dough into 2 long rectangles; firmly press perforations to seal. Cut each lengthwise into 5 strips. Arrange 5 dough strips lengthwise over chicken mixture. Arrange the other 5 strips crosswise over lengthwise strips.
- Make egg wash by adding 1 teaspoon of water to beaten egg. Brush over pastry. Sprinkle with flakey sea salt. Bake for 18-23 minutes or until deep golden brown. Enjoy! *You may need to cover with aluminum foil to prevent over-browning the edges.
