Leftover Chicken & Dumpling Casserole
Chicken and Dumpling Casserole recipe
Yield
4 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 59 | ml |
butter
or margarine |
|
| 118 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
basil
dried |
*
|
| 1.3 | ml |
black pepper
|
|
| 946 | ml |
chicken broth
|
|
| 289 | ml/g |
green peas
frozen |
|
| 946 | ml |
chicken
cooked, cubed |
|
| Dumplings | |||
| 473 | ml |
buttermilk baking mix
|
*
|
| 1E+1 | ml |
basil
dried |
*
|
| 158 | ml |
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.
