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Chicken & Dumpling Casserole Recipe

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This recipe for Chicken & Dumpling Casserole, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Monday, September 7, 2009


1/2 c chopped onion
1/2 c chopped celery
2 garlic cloves, minced
1/4 c butter
1/2 c all purpose flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
1 pkg (10oz) frozen green peas
4 cups chicken broth
4 cups cubed cooked chicken

2 cups butter milk biscuit mix
2 tsp dried basil
2/3 c milk

In a large saucepan, saute onion, celery, & garlic in butter until tender. Add flour, sugar, salt, basil, pepper, & broth. Bring to a boil. Cook & stir for 1 minute; reduce heat. Add peas & cook for 5 minutes. Stirring constantly. Stir in chicken. Pour into greased 13x9 x2 baking dish.
For dumplings, combine biscuit mix & basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoons onto casserole (12 dumplings) Bake uncovered at 350 for 30 min. Cover and bake 10 minutes more or until dumplings are done.

Number Of Servings:
Number Of Servings:
6 to 8




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