AMISH CHICKEN & DUMPLING CASSEROLE
Found this in my e-mail this morning and it sounds so easy I just had to borrow it. I love things that make their own crusts or topping.
Recipe: recipelion.com
Photo: http://theshadyporch.blogspot.com/2011/11/chicken-dumpling-casserole.html
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 tsp salt
- 1/2 tsp pepper
- 2/3 c milk
- 2 tsp sugar
- for the dumplings:
- 2 clove garlic minced
- 1/2 c celery chopped
- 1/2 c all purpose flour
- 1/2 c onion chopped
- 1/4 c (1/2 stick) butter
- 4 c chicken broth
- 1 pkg (10 oz.) frozen peas (or may use peas & carrots)
- 4 c chicken cooked and cubed
- 2 c buttermilk biscuit mix
- Carbohydrate 124.515162779375 g
- Cholesterol 924.37333350033 mg
- Fat 208.931959935429 g
- Fiber 1.94148840446146 g
- Protein 233.678473690252 g
- Saturated Fat 76.0112261333548 g
- Serving Size 1 1 -8 (1756g)
- Sodium 2742.50678405501 mg
- Sugar 122.573674374914 g
- Trans Fat 15.7577632948233 g
- Calories 3356 calories
1. In a large saucepan or large, deep skillet, saute onion, celery, and garlic in butter until tender. 2. Add flour, sugar, salt, pepper, and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring. Stir in the chicken. 3. Pour the mixture into a greased or sprayed 9x13-inch baking dish. 4. For the dumplings, combine biscuit mix and milk with fork until moistened. Drop by spoonfuls onto casserole, making 12 dumplings. 5. Bake, uncovered, in a preheated 350-degree oven for 30 minutes. Cover with foil and continue baking 10 minutes more.
