chicken vegetable casserole w/ cornbread dumplings

Name: Chicken Vegetable Casserole w/ Cornbread Dumplings
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Southern
Ingredients: 1 can(s) whole carrots; 1 can(s) cut green beans; 1 medium onion; 1 stalk(s) celery; 2 tablespoon(s) salad oil; 1 can(s) cream of chicken soup, undiluted; 3/4 cup(s) milk, divided; 3 can(s) chunk white chicken, drained; 1 package(s) cornbread mix (11-13 oz); 2 1/2 tablespoon(s) dried parsley; 1 large egg

(1 RATING)

35 Pinches 2 Photos

Tonna Canfield

Ashland, KY

Updated on Dec 14, 2014

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.

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Chicken Vegetable Casserole with Cornbread Dumplings

prep time 20 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

1 can whole carrots
1 can cut green beans
1 medium onion
1 stalk celery
2 tablespoons salad oil
1 can cream of chicken soup, undiluted
3/4 cup milk, divided
3 cans chunk white chicken, drained
1 package cornbread mix (11-13 oz)
2 1/2 tablespoons dried parsley
1 large egg

How To Make chicken vegetable casserole w/ cornbread dumplings

Step 1

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.

Step 2

Preheat Oven to 400. Drain the carrots and green beans. Chop the celery and onion.
Step 3

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.
Step 4

Now, make your dumplings: Stir cornbread mix, parsley, egg, 1/4 cup milk, just until moistened.
Step 5

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.
Step 6

Bake 18-22 minutes or until bubbly and cornbread is browned.
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