Chicken & Dumpling Casserole(Cor Ii)
Submitted by tampken
Chicken and dumpling casserole with a savory broth base, green peas, and fluffy Bisquick dumplings baked on top. Hearty comfort food that feeds a crowd in under an hour.
YIELD
6 to 8 servingsPREP
10 minCOOK
40 minREADY
50 minIf chicken pot pie and chicken and dumplings had a baby, this casserole would be it. A thick, savory broth loaded with cubed chicken and sweet green peas gets poured into a baking dish, then topped with spoonfuls of basil-spiked Bisquick dumplings that puff up golden and tender in the oven.
The base comes together on the stovetop in minutes. Sautéed onion, celery, and garlic get thickened with flour and chicken broth into a velvety sauce. A touch of sugar and dried basil round out the flavor.
Forty minutes of baking and you’ve got a bubbling, golden-topped casserole that feeds six to eight without breaking a sweat.
Chef Tips
- Drop the dumplings evenly across the top. Twelve spoonfuls spaced apart gives each one room to puff up. Crowding them means doughy centers.
- Bake uncovered first, then cover. The first 30 minutes uncovered sets the dumpling tops. The final 10 covered finishes cooking them through without over-browning.
- Use buttermilk Bisquick for extra tang. It makes a richer, more flavorful dumpling that pairs well with the savory broth beneath it.
Ingredients
Directions
In a large saucepan, sauté onion, celery and garlic in butter until tender.
Add flour, sugar, salt, basil, pepper and broth; bring to a boil.
Cook and stir for 1 minute; reduce heat.
Add peas and cook for 5 minutes, stirring constantly.
Stir in chicken. Pour into a greased 13×9×2-inch baking dish .
For dumplings, combine biscuit mix and basil in a bowl.
Stir in milk with a fork until moistened.
Drop by tablespoonfuls onto casserole (12 dumplings).
Bake, uncovered, at 350℉ (180℃) for 30 minutes.
Cover and bake 10 minutes more or until dumplings are done.
YIELD: 6 to 8 servings
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