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Chicken and Dumpling Casserole

 Chicken and Dumpling Casserole
This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. —Sue Mackey, Galesburg, Illinois
6-8 ServingsPrep: 30 min. Bake: 40 min.

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% milk

Directions

  • Preheat oven to 350°. In a large saucepan, saute onion and celery
  • in butter until tender. Add garlic; cook 1 minute longer. Stir in
  • flour, sugar, salt, basil and pepper until blended. Gradually add
  • broth; bring to a boil. Cook and stir 1 minute or until thickened;
  • reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir
  • in chicken. Pour into a greased 13x9-in. baking dish.
  • For dumplings, in a small bowl, combine baking mix and basil. Stir in

2 of 2

Chicken and Dumpling Casserole (continued)

Directions (continued)

  • milk with a fork until moistened. Drop by tablespoonfuls into 12
  • mounds over chicken mixture.
  • Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or
  • until a toothpick inserted in a dumpling comes out clean. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 393 calories, 17 g fat (7 g saturated fat), 80 mg cholesterol, 1,313 mg sodium, 33 g carbohydrate, 3 g fiber, 27 g protein.