Chicken & Dumpling Casserole(Cor Ii)
Yield
6 to 8 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | garlic |
cloves
minced |
*
|
| ¼ | cup |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
black pepper
|
|
| 4 | cups |
chicken broth
|
|
| 1 | package |
green peas
(10 oz) green peas, frozen |
|
| 4 | cups |
chicken
cubed cooked |
|
| dumplings | |||
| 2 | cups |
biscuit baking mix (bisquick)
buttermilk |
*
|
| 2 | teaspoons |
basil
dried |
*
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 2 | garlic |
cloves
minced |
*
|
| 59 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
black pepper
|
|
| 946 | ml |
chicken broth
|
|
| 1 | package |
green peas
(10 oz) green peas, frozen |
|
| 946 | ml |
chicken
cubed cooked |
|
| dumplings | |||
| 473 | ml |
biscuit baking mix (bisquick)
buttermilk |
*
|
| 1E+1 | ml |
basil
dried |
*
|
| 158 | ml |
milk
|
|
Directions
In a large saucepan, sauté onion, celery and garlic in butter until tender.
Add flour, sugar, salt, basil, pepper and broth; bring to a boil.
Cook and stir for 1 minute; reduce heat.
Add peas and cook for 5 minutes, stirring constantly.
Stir in chicken. Pour into a greased 13x9x2-inch baking dish .
For dumplings, combine biscuit mix and basil in a bowl.
Stir in milk with a fork until moistened.
Drop by tablespoonfuls onto casserole (12 dumplings).
Bake, uncovered, at 350℉ (180℃) for 30 minutes.
Cover and bake 10 minutes more or until dumplings are done.
YIELD: 6 to 8 servings
