Leftover Chicken & Dumpling Casserole
Chicken and Dumpling Casserole recipe
Yield
4 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | cup |
butter
or margarine |
|
| ½ | cup | all-purpose flour |
|
| 2 | teaspoons | sugar |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon | black pepper |
|
| 4 | cups | chicken broth |
|
| 10 | ounces |
green peas
frozen |
|
| 4 | cups |
chicken
cooked, cubed |
|
| Dumplings | |||
| 2 | cups | buttermilk baking mix |
*
|
| 2 | teaspoons |
basil
dried |
*
|
| ⅔ | cup | milk |
|
Trans-fat Free
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 13x9 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 the dumplings are done.
Comments
Can you use canned biscuits?
Would not be good
Can you use sour cream instead of milk?
This was delicious. I used another recipe for the dumplings though as didn't have a biscuit mix. I made another one a few weeks later with a different recipe but it wasn't as good-so this is now a favourite. Thanks for sharing it.
Why the sugar?
Balances out the salt