There I was, waiting on Platform 9 3/4 on September 1st, looking for inspiration for my article this month. I thought that the enormous crowd of students, parents, and other relatives would provide some sort of idea as to where I should go with it. I spent hours on that platform, HOURS, and nothing. Zip. Zilch. Nada. Sure, there were the usual feelings of comfort and joy with a hint of mischievousness. I mean, it's the Hogwarts Express. If that doesn't say to you, 'Welcome Home', I don't know what else would.
I left the platform as soon as the train departed, disappointed that I had not gotten the brilliant idea I was looking for. Upon entering the Muggle part of the station, I encountered a rather raucous crowd of young men and women engaged in a lively debate about football. Straining my ears to ascertain what the topic was, imagine my surprise when I found that it wasn't football after all. No, it was American football. Yes, I know, boo, hiss, and other fun noises.
Apparently this time of year is when the season for college football begins over in America. The debate seemed to center on the rankings at the start of the season and whether some sort of Tide deserved to be ranked higher than a Tiger. Throw into the mix a whole litany of other animals, Bulldogs, Badgers, Lions, Longhorns, or even Ducks and you had one confused witch. I could understand some of those names, as they are pretty fierce animals --ever stare down a Badger? I don't recommend it, on the other hand, maybe I do...
Anyways, I digress. I shook my head and turned to walk away after hearing talk of some sort of nut, at least I think a buckeye is a nut? Not sure how that fit into their conversation. As I strode purposefully out of the station, intent on finding some sort of comfort food for this month's issue, I heard one last parting shot of "HOOK 'EM HORNS". Right then and there I knew, without a doubt, that I should look into recipes for cowboys. What else could better say 'Welcome Home'?
Chicken & Cornbread Cowboy Casserole
YIELD: 4 servings
INGREDIENTS:
4 cups crumbled cornbread
1/4 cup diced green bell pepper
1/2 cup diced onion
1/4 cup diced celery
1/2 cup shredded cheddar cheese
2 cups cooked diced chicken
1 10 ounce can cream of chicken soup
1 cup chicken broth
PREPARATION:
1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
2. In a large bowl, combine cornbread, green bell pepper, onion, celery, and cheese.
3. Place half of the cornbread mixture in the prepared baking dish.
4. Spread chicken in an even layer over the cornbread mixture.
5. Whisk together soup and broth until completely combined. Pour soup mixture over the chicken. Spread remaining cornbread mixture over the chicken and gently press down to form a top crust.
6. Bake, uncovered, for about 30-40 minutes, or until hot, bubbly, and golden brown on top.
Disclaimer: While I do currently hail from Texas, I am not a Longhorns fan. xD I was born and raised in Ohio, therefore I still very much so support The Ohio State University and it's 'nutty' teams. Also, GO PENGUINS! *cough*
Tune in next time for another dish with international flair!