Chicken and Dumpling Casserole
Simple yet comforting dumplings with chicken and vegetables are ready in less than an hour!
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 8 Cups
Ingredients
CHICKEN MIXTURE
3 Tablespoons vegetable oil
1 cup chopped onion (about 1 medium)
1 cup chopped carrot (about 2 small)
1 cup chopped celery (about 2 stalks)
3 cups low-sodium chicken broth (see Notes)
3 Tablespoons flour
2 cups chopped cooked chicken or turkey
1 cup frozen peas
½ teaspoon salt
¼ teaspoon black pepper
DUMPLINGS
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
⅓ cup 1% or nonfat milk
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Preheat oven to 400 degrees F.
- Chicken mixture: In a large skillet, add oil and heat over medium-high heat (350 degrees F in an electric skillet). Add onion, carrot and celery and cook until soft.
- Add a small amount of unheated broth to the flour and stir until smooth. Slowly mix in remaining broth and add to skillet. Stir over medium heat as the mixture thickens.
- Add the chicken, peas, salt and pepper. Heat on low while making dumplings.
- Dumplings: Mix the flour, baking powder and salt together in a mixing bowl.
- Add the egg to the milk and beat until well blended. Stir into the flour until well combined.
- Pour the chicken mixture into a lightly greased casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture (makes about 8 dumplings).
- Bake uncovered for 15 minutes or until the dumplings are golden brown.
- Refrigerate leftovers within 2 hours.
Notes:
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- To make it easier to re-use measuring cups, mix the dry ingredients for dumplings before preparing the chicken mixture.
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