It's been a Texas minute since I got to play in the kitchen. Tonight I made a Tomatoes 馃崊 and herbs 馃尶 chicken cordon bleu casserole, ranch mash potatoes, and buttery green beans. So for this we used a known but mysterious southern favorite : Tomatoes gravy. It's a way farmers made to to use up there crop, because tomatoes ripe kinda quick and squished toms were not used for sandwiches and pies. So dish goes great with things like biscuits to pork... Beef also pairs well. So I took some onions, ham, and black olives and started to sweat them together... Add garlic salt and went heavy on the Italian seasoning, parsley, and chives. When it got a nice render stirred in some crushed tomatoes and simmer it for 15 minutes.. Finished the sauce by adding in shredded mozzarella.
Put breaded cooked chicken strips in the casserole dish.. covered with the gravy.. then topped it with provolone cheese. Let it cook till cheese gets some golden brown on it. Bam!
