Back-to-School Recipe: Chicken and dumpling casserole
This easy dish is quick to put together for a school night dinner.
Posted — UpdatedThis easy dish is quick to put together for a school night dinner. Just prepare everything but the dumplings beforehand and stick it in the oven.
4 cups cubed cooked chicken
2/3 cup 2 percent milk
In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 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 12 mounds over chicken mixture.
Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
Yield: 6-8 servings.
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