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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken and Dumpling Casserole Recipe

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This recipe for Chicken and Dumpling Casserole is from Cosand - Halvorsen - Latsha, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. chopped onion
1/2 c. chopped celery
2 garlic cloves, minced
1/4 c. butter
1/2 c. flour
2 tsp. salt
1 tsp. dried basil
1/8 tsp. pepper
4 c. chicken broth
1 - 10 oz. pkg frozen peas
4 c. cooked chicken, cubed

DUMPLINGS:
2 c. buttermilk biscuit mix
2 tsp. dried basil
2/3 c. milk
Directions:
Directions:
In 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 one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 9" x 13" pan.
For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until just moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350º for 30 minutes. Cover and bake 10 minutes more until dumplings are done.

 

 

 

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