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This 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.
Chicken and Dumpling Casserole
Ingredients
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
DUMPLINGS:
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup 2 percent milk
Directions
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.
Susan Caldwell, a Raleigh mom of two, is founder and owner of Lil' Chef, a cooking studio for kids and teens, in Raleigh's North Hills and, soon, both Asheville and Charlotte. She's sharing back-to-school recipes here this week. But you can usually find recipes here on Go Ask Mom every Friday. Check WRAL.com's recipe database for more.
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