Chicken & Dumpling Casserole: The fluffy dumplings with plenty of gravy poured over them makes it more tasty. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks.
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter, cubed
- 2 garlic cloves, minced
- 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
- 2 cups biscuit/baking mix
- 2 teaspoons dried basil
- 2/3 cup 2% milk
Directions To Make Chicken & Dumpling Casserole
Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13×9-in. baking dish.
For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture.
Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
1 serving: 393 calories, 17g fat (7g saturated fat), 80mg cholesterol, 1313mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 27g protein.