Chicken and Dumpling Casserole
Taste of Home
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This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks.
-Sue Mackey, Galesburg, Illinois
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 40 min.
Ingredients:
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/4 cup butter, cubed
- 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
- DUMPLINGS:
- 2 cups biscuit/baking mix
- 2 teaspoons dried basil
- 2/3 cup milk
Directions:
In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute; 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, combine baking mix and basil in a bowl. 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.