Here is an easy recipe that your entire family will love – at least mine did. I would probably call this chicken and biscuit casserole because now that I live down south I think of dumplings as little flat noodles. Either way, this is going into my fall rotation. It makes enough for leftovers, too.
You could easily add some more veggies. I love peas so I didn’t add any, but you could certainly add some carrots or green beans or broccoli. If you add enough extra vegetables you have a casserole that is a complete meal – score!
Enjoy!
Source: Taste of Home
Chicken and Dumpling Casserole
Author: Taste of Home
Ingredients
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup butter, cubed
- 2 garlic cloves, minced
- ½ cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken broth
- 1 package (10 ounces) frozen green peas
- 4 cups cubed cooked chicken
- DUMPLINGS:
- 2 cups biscuit/baking mix
- 2 teaspoons dried basil
- ⅔ cup 2% milk
Instructions
- Saute onion and celery in butter until tender. Add garlic and cook 1 minute longer. Stir in the flour, sugar, salt, basil and pepper until blended. Add broth and bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat.
- Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.
- To make the dumplings combine the baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture. Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
