Leftover Chicken and Dumpling Casserole
2.9k
Chicken and Dumpling Casserole recipe
Ingredients
| 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
|
|
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.
Nutrition Facts
Serving Size 516g (18.2 oz)Amount per Serving
Calories 57540% of calories from fat
% Daily Value *
Total Fat 26g
40%
Saturated Fat 11g
57%
Trans Fat
0g
Cholesterol 166mg
55%
Sodium 1244mg
52%
Total Carbohydrate
11g
11%
Dietary Fiber 2g
10%
Sugars g
Protein
103g
Vitamin A 22%
•
Vitamin C 11%
Calcium 11%
•
Iron 20%
* based on a 2,000 calorie diet
How is this calculated?
Can you use canned biscuits?
about 3 years agoWould not be good
about 3 years agoCan you use sour cream instead of milk?
over 2 years agoRosalie
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.
almost 2 years ago