Chicken and Dumpling Casserole Recipe

By KSmitherman

Ingredients

• DUMPLINGS:
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup butter, cubed
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 4 cups chicken broth
• 1 package (10 ounces) frozen green peas
• 4 cups cubed cooked chicken
• 2 cups biscuit/baking mix
• 2 teaspoons dried basil
• 2/3 cup 2% milk

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

Directions

In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.
For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.
Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. Yield: 6-8 servings.