Chicken and Dumpling Casserole Recipe
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Ingredients: |
Ingredients: 3 tablespoons oil
1 cup chopped onion (about 1 medium)
1 cup chopped celery (about 2 stalks)
1 cup chopped carrots (about 2 small)
3 cups low sodium chicken broth
3 tablespoons flour
2 cups cooked chicken, bite sized (I shred poached chicken breasts)
1 cup frozen peas
Salt and pepper (try 1/4 to 1/2 teaspoon)
Dumplings:
1 cup flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg
1⁄3 cup milk
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Directions: |
Directions:Heat oil in a large skillet and sauté onions, carrots and celery until soft. Add a small amount of unheated broth to the flour and stir until smooth. Slowly stir in remaining broth and add to skillet. Stir over medium heat as the mixture thickens. Add the chicken, peas, salt and pepper. Heat on low while making dumplings. Dumplings: sift the flour, baking powder and salt together into a mixing bowl. Add the egg to the milk and beat until well blended. Stir into the flour until well combined.
Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture. (makes about 8 dumplings) Bake uncovered at 400 degrees for 15 minutes or until the dumplings are golden brown. Refrigerate leftovers within 2 hours.
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