Back-to-School Recipe: Chicken and dumpling casserole

This easy dish is quick to put together for a school night dinner.

Posted 12:26 a.m. Aug 20, 2012 — Updated 12:26 a.m. Aug 20, 2012

Susan Caldwell of Lil' Chef

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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