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Chicken and Dumpling Casserole Recipe

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This recipe for Chicken and Dumpling Casserole, by , is from A Little Slice of Heaven, 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!

Fr. Wally Hyclak


boiling water
1 cup flour
1 egg
pinch of salt
1/4 teaspoon parsley
1/3 cup water
2 boneless chicken breasts, cut into strips
1 can (5 1/4 ounce) peas, drained
1/2 cup chopped onions
1/4 cup shredded cheddar cheese
poultry seasoning, to taste

Simple Gravy:
1 can (14 1/2 ounce) chicken broth
1 tablespoon flour
1 tablespoon butter

Preheat oven to 350.

Bring water to a boil in a 2-quart saucepan. In a small bowl, combine flour, egg, salt, parsley and water. Drop dough from teaspoon into boiling water. After dumplings rise to the top of the pan, boil for 10 minutes. Remove from water with a slotted spoon and place into casserole dish. Layer the peas and onions over the dumplings; sprinkle on the cheese. Cover with chicken strips, season with poultry seasoning. Pour gravy over all; cover and bake for about 40 minutes.

Simple Gravy:

Melt butter, stir in flour and add to heated broth. Stir constantly over low heat until thickened.




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