Leftover Chicken and Dumpling Casserole
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)
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