How To make Chicken and Dumpling Casserole
1/2 c Chopped onion
1/2 c Chopped celery
2 Garlic cloves; minced
1/4 c Butter or margarine
1/2 c Flour
2 ts Sugar
1 ts Salt
1 ts Dried basil
1/4 ts Pepper
4 c Chicken broth
10 oz Frozen green peas
4 c Cubed cooked chicken
DUMPLINGS:
2 c Buttermilk biscuit mix
2 ts Dried basil
2/3 c Milk
In a large saucepan, saute 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 degrees for 30 minutes. Cover and bake 10 minutes more or until the dumplings are done. Serves 6 to 8 people. Source: _More Family Favorites_ by Mary Beth Roe; 1996. MM format by Mary Ann Young
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How To make Chicken and Dumpling Casserole's Videos
CHICKEN & DUMPLING CASSEROLE
FULL RECIPE:
Chicken & Dumpling Casserole Recipe without biscuits- use rotisserie chicken for a simple weeknight meal. Can also use leftover holiday turkey. Guaranteed to have your kids asking for seconds!
CHICKEN & DUMPLING CASSEROLE - All the Taste and Texture You Crave in an Easy to Make Dish
I am a self-proclaimed Chicken & Dumpling snob, so when I first heard about this casserole, I was very skeptical and not really sure what to expect. Boy, was I surprised!!
This quick, easy to make dish has all the taste and texture of Chicken & Dumplings. You can add in any seasonings you would typically add to your dumplings. I'm happy with some parsley flakes and black pepper!
This can be prepped ahead of time and then tossed in the oven about an hour before you are ready to eat. It gets better as it cools and thickens, so I definitely recommend letting it sit for about 10 minutes after removing from the oven. This delicious dish will become an easy weeknight favorite!
Easy Chicken Casserole with Dumplings
Today we show you how to cook an easy, stick to your ribs, chicken casserole with dumplings. hope you enjoy it.
Ingredients for the casserole
30g butter
2 tbsp oil
1 onion (chopped)
4 cloves garlic (chopped)
120g mushrooms (quartered)
1 medium parsnip (chopped)
1 medium leek (sliced)
2 medium carrots (sliced)
150g new potatoes (cubed)
salt and pepper to taste
1 tsp fresh thyme leaves
2 tbsp flour
600ml stock
4 chicken thighs (skinned,boned and cubed)
Ingredients for the dumplings
120g flour
60g butter
1 tsp baking powder
salt and pepper to taste
1 tbsp parsley (chopped)
Chicken & Dumpling Casserole, an easy Family Favorite recipe
I look for quick, easy and delicious recipes to feed my hubby or take to family gatherings, and this one fits the bill nicely. Plus I'm half southern, being as my mom was from Tennessee. :)
I found this recipe on thecountrycook.net but it was originally featured in the Southern Bite cookbook (southernbite.com). It's so easy to throw together and tastes really good. Give it a try, and be sure to check out the Southern Bite cookbook.
INGREDIENTS:
1/2 cup (1 stick) butter
1 small onion, chopped (about 1/2 cup)
2 ribs celery, chopped
3 cups cooked, shredded chicken
1 cup SELF-RISING flour
1 cup milk (2% or higher)
2 cups chicken broth
1 (10.75 oz) can cream of chicken soup*, undiluted
salt & pepper to taste
* In Australia our cans are larger, but it still worked just fine.
DIRECTIONS:
Preheat oven to 350F/180C. Spray a 9x13 rectangular baking dish with non-stick spray.
In a small skillet over medium heat, melt the butter and add chopped onion and celery. Cook for about 8-10 minutes until veggies are soft.
Pour the butter and veggie mixture into your prepared baking dish. Add the chicken in a layer on top of the vegetables.
In a small bowl combine self-rising flour with milk. Pour over chicken (DO NOT STIR the mixture, you want layers).
Combine the chicken broth with the cream of chicken soup, and season with a bit of salt and pepper. Pour this over the chicken. (Again, DO NOT MIX the layers.)
Bake for about 40-45 minutes until the casserole is set. My oven is fan-forced so it was done in about 35-38 minutes. Allow to sit for a few minutes until the liquid stops bubbling, then serve with your favourite vegetables. Visit and Like us on Facebook:
Chicken Casserole & Crispy Dumplings
How to make delicious Chicken casserole and crispy dumplings simple step by step instructions from start to finish.
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Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Front porch blues by Chris Haugen
Tupelo Train by Chris Haugen
Lazy river rag By Dan Lebowitz
CHICKEN DUMPLING CASSEROLE
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning and southern cooking, I hope you will subscribe!
In Today’s video, I am going to be showing you how I make CHICKEN DUMPLING CASSEROLE
Feel free to leave a comment below. I love to hear what you have to say!!
CHICKEN DUMPLING CASSEROLE
pulled chicken from a rotisserie chicken (no skin)
1 stick of butter, melted
1 cup milk
1 cup self-rising flour (must be self-rising)
2 cups chicken broth
1 can condensed cream of chicken soup
Preheat oven 375°
Spread chicken in a 9x13 baking dish
Pour butter evenly over chicken
Season with a little salt and pepper
In med bowl whisk together flour and milk. Slowly pour evenly over chicken. Do not stir!
In same bowl, whisk together chicken broth and chicken soup. Slowly pour into baking pan. Do not stir. Dumplings form as it bakes.
Bake uncovered for 45 mins. Let sit for minimum of 5 mins before serving, allowing dumplings to finish forming. The longer it sits the more dumplings you get. Just as good the second day, also
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