This recipe holds a special memory for me because I was a young new bride and was working long hours and wanting to keep a nice house and cook good meals for my husband and I had marked this recipe in a magazine to write down when I could find time (no technology back then!) and when I got home from work my husband had written it down for me, which I thought was so nice and in looking over the recipe, I saw at the end of the recipe after "bake 18-22 minutes", my husband had added another sentence, it said, "And give your husband a kiss." Everytime I make this recipe, I remember and smile.
I have been making this recipe since my husband and I first got married 33 years ago. It is a great recipe to make when you need some shortcuts, but something that still tastes yummy! First, let me explain what to buy regarding the cornbread mix. This is an old recipe and back when I first starting making this, they sold cornbread mix in an 11 oz pouch. Where I live, they no longer sell that size and I now buy two 6.5 ounce pouches and so I use 13 ounces instead of 11 and it turns out fine. They also have 6 ounce boxes instead of pouches so you can use 2 of those as well. You just need a total of between 11-13 ounces of cornbread mix. This can be Jiffy, Martha White, Krusteaz, it doesn't matter.
Preheat Oven to 400. Drain the carrots and green beans. Chop the celery and onion.
In a 3 quart saucepan, heat oil and saute the celery and onion for 2 minutes. Stir in the undiluted cream of chicken soup, 1/2 cup of milk, carrots, green beans & chicken. Bring to a boil. Turn down to simmer.
Now, make your dumplings: Stir cornbread mix, parsley, egg, 1/4 cup milk, just until moistened.
Pour your chicken mixture into a 2 quart casserole that has been sprayed with non stick cooking spray. Drop cornbread dumplings on top by heaping tablespoons.
Bake 18-22 minutes or until bubbly and cornbread is browned.