AMISH CHICKEN & DUMPLING CASSEROLE
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|1/2 c||onion, chopped|
|1/2 c||celery, chopped|
|2 clove||garlic, minced|
|1/4 c||(1/2 stick) butter|
|1/2 c||all purpose flour|
|4 c||chicken broth|
|1 pkg||(10 oz.) frozen peas (or may use peas & carrots)|
|4 c||chicken, cooked and cubed|
|FOR THE DUMPLINGS:|
|2 c||buttermilk biscuit mix|
Cooked to Perfection
Indianapolis, IN (pop. 942,208)
Member Since Jun 2010
Found this in my e-mail this morning and it sounds so easy I just had to borrow it. I love things that make their own crusts or topping.
In a large saucepan or large, deep skillet, saute onion, celery, and garlic in butter until tender.
Add flour, sugar, salt, pepper, and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring. Stir in the chicken.
Pour the mixture into a greased or sprayed 9x13-inch baking dish.
For the dumplings, combine biscuit mix and milk with fork until moistened. Drop by spoonfuls onto casserole, making 12 dumplings.
Bake, uncovered, in a preheated 350-degree oven for 30 minutes. Cover with foil and continue baking 10 minutes more.