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Leftover Chicken and Dumpling Casserole

DUMPLINGS Leftover Chicken and Dumpling Casserole

Chicken and Dumpling Casserole recipe













Trans-fat Free


½ cup onions
½ cup celery
2 cloves garlic
¼ cup butter
or margarine
½ cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon basil
¼ teaspoon black pepper
4 cups chicken broth
10 ounces green peas
4 cups chicken
cooked, cubed
2 cups buttermilk baking mix
2 teaspoons basil
cup milk


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

Add review




Can you use canned biscuits?

about 3 years ago

Would not be good

about 3 years ago

Can you use sour cream instead of milk?

over 2 years ago


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

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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