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Leftover Chicken and Dumpling Casserole

 
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Chicken and Dumpling Casserole recipe

Yield

4

servings

Prep

20

min

Cook

45

min

Ready

65

min

Trans-fat Free
 

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
*
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.

 

* not incl. in nutrient facts

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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?

 

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