hearty chicken soup & dumpling bake (no canned)

Name: Hearty Chicken Soup & Dumpling Bake (no canned)
Prep time: 15 min
Ingredients: Half - (half) the meat from a rotisserie chicken; 1/4 cup(s) (half stick) butter, melted; 1 large onion, diced; 4-6 clove(s) garlic, minced or pressed; Pinch - herbs: tarragon & savory is what i used, plus few shakes pepper; Some - (about 1 c.) shredded pumpkin (optional: could leave out or replace with other veggie: like thinly sliced carrot); Some - (about 1 1/2 c.) peas; 3-4 cup(s) chicken broth (i use "better than bullion" from costco); ## DRY DUMPLING INGREDIENTS:; 2 cup(s) flour; 1 teaspoon(s) salt; 3 teaspoon(s) baking powder; ## TOP WITH:; - italian seasoning (basil, oregano, thyme, rosemary, marjoram, garlic)

(1 RATING)

106 Pinches 1 Photo

C C

Seattle, WA

Updated on Jan 28, 2013

I've never had "chicken & dumplings," but Carla Skiles's recipe inspired me to experiment. My family loved it, with the picky youngest saying it was so good it could be dessert. lol They all said to please make it again. So I sat down and recorded what I did here, so I won't forget! Thanks, Carla, for the inspiration!

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prep time 15 Min

cook time

method ---

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Ingredients

Half - (half) the meat from a rotisserie chicken
1/4 cup (half stick) butter, melted
1 large onion, diced
4-6 cloves garlic, minced or pressed
Pinch - herbs: tarragon & savory is what i used, plus few shakes pepper
Some - (about 1 c.) shredded pumpkin (optional: could leave out or replace with other veggie: like thinly sliced carrot)
Some - (about 1 1/2 c.) peas
3-4 cups chicken broth (i use "better than bullion" from costco)
DRY DUMPLING INGREDIENTS:
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
TOP WITH:
- italian seasoning (basil, oregano, thyme, rosemary, marjoram, garlic)

How To Make hearty chicken soup & dumpling bake (no canned)

Step 1

Melt butter & pour into bottom of 9" x 13" pan. Spread with onion, garlic, herbs, a few shakes pepper, shredded pumpkin & frozen peas. Mix in 1 cup of broth. Top with chicken and more broth.

Step 2

Mix dry dumpling ingredients (or use 2 c. self-rising flour.) Stir in 1 cup of broth, and enough water to make a good dough (soft but not runny.)
Step 3

Plop dough by spoonfuls on top of casserole, then pour more chicken broth on top, wetting dough. Sprinkle with Italian seasoning.
Step 4

Bake uncovered at 410 degrees F, until the dumplings are nicely browned. Feel free to use the broiler to brown the tops, if it's taking too long. (I just did 45 minutes, without using the broiler.) Serve in bowls, spooning broth on top of dumplings. It is kinda like chicken soup with tasty biscuits on top. I had shredded mozzarella out so people could sprinkle on top, but it was too tasty by itself, so no one tried the cheese. I found it almost a little too salty, but everyone else said it was just right.
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