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Dinner for 7

Chicken Dumpling Casserole

Cooked chicken and vegetables simmer in a creamy seasoned sauce before biscuit dumplings bake on top until golden.

$1.46per serving $
80 minstart to table
7servings

AmericanHigh-proteinBudgetFamilyDinnersCold-weather comfortWinter

Ingredients

  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 3/4 cup carrots
  • 1/2 cup chopped celery
  • 2 cloves garlic
  • 1/2 cup all-purpose flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp dried poultry seasoning
  • 1 tsp dried thyme leaves
  • 1/2 tsp pepper
  • 3 1/3 cups chicken broth
  • 1 tbsp chicken flavored better than bouillon dissolved in 1/2 cup boiling water
  • 1 cup frozen green peas
  • 4 cups cubed cooked chicken
  • 1 tsp worcestershire sauce
  • 2 cups biscuit/baking mix
  • 1 tsp dried thyme leaves
  • 2/3 cup milk
  • 2 tbsp fresh parsley

Steps

  1. Melt the butter in a 12-inch ovenproof skillet over medium heat, then cook the onion, carrots, celery, and garlic for 8 minutes.
  2. Stir in the flour, sugar, salt, poultry seasoning, thyme, and pepper, then cook for 1 minute.
  3. Gradually stir in the chicken broth and bouillon water, then simmer for 6 minutes until slightly thickened.
  4. Stir in the peas, cooked chicken, and Worcestershire sauce, then remove the skillet from the heat.
  5. Mix the baking mix, thyme, and milk into a soft dough, then drop spoonfuls over the chicken mixture.
  6. Bake uncovered at 375 F for 35 to 40 minutes until the dumplings are firm and lightly browned.
  7. Check that the thickest part of the poultry reaches 165 F before serving.
  8. Rest the casserole for 5 minutes, then sprinkle it with parsley.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.

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