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Casserole/Chicken and Dumpling Casserole Recipe

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

Contributor:  
Contributor:  
Carol Sexton

Category:
Category:

Ingredients:  
Ingredients:  
1 (12 oz.) pkg. Reames Homestyle Flat Dumplings
1/2 tsp. fresh thyme
2 Tbsp. chopped parsley
1 Tbsp. olive oil
1/2 cup chopped onion
1 (8 oz.) pkg. mushrooms
3 cups prepared Alfredo sauce (or cream of chicken soup)
3 cups chopped cooked chicken breast meat
1 cup frozen peas thawed
8 oz. bacon, cooked crumbled
1 cup shredded Swiss cheese

Directions:
Directions:
Preheat oven to 350║. Butter a ceramic baking dish.
Bring 4 quarts of water to boil in a large saucepan. Add dumplings, allow water to return to a boil, lower heat and simmer for 20 minutes. Drain. In sautÚ pan, heat oil and cook onions for 2 to 3 minutes or until tender. Add mushrooms and continue to cook until mushrooms are golden. Remove from heat. In a large mixing bowl, combine all ingredients and toss gently to cover all with sauce. Spoon into prepared dish and bake 30 to 35 minutes or until casserole is heated throughly. Serve

Preparation Time:
Preparation Time:
25 minutes

 

 

 

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