CHICKEN AND DUMPLINGS CASSEROLE
This chicken and dumplings casserole is comfort food at its best.
Provided by Henni Bartel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
- Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.
Nutrition Facts : Calories 502.6 calories, Carbohydrate 47.7 g, Cholesterol 75 mg, Fat 23.4 g, Fiber 2.9 g, Protein 24.8 g, SaturatedFat 10.1 g, Sodium 1465.1 mg, Sugar 10.4 g
CHICKEN AND DUMPLING CASSEROLE
Make and share this Chicken and Dumpling Casserole recipe from Food.com.
Provided by Shannon Weber
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Lightly grease 13x9x2 baking dish.
- In a large kettle melt butter and saute onions, celery, garlic until tender.
- Add flour, sugar, salt, basil, pepper and chicken broth.
- Bring to a boil.
- Boil a minute then add chicken and frozen peas.
- Pour into previously prepared pan.
- For dumplings combine biscuit mix, basil and 2/3 cup milk stir until moistened and use fork to drop dumplings onto casserole (12 dumplings) Bake uncovered at 350 for 30 min.
- cover and bake 10 min more or until dumplings are done.
Nutrition Facts : Calories 383.1, Fat 16.5, SaturatedFat 7.5, Cholesterol 25, Sodium 1457, Carbohydrate 46.8, Fiber 3.9, Sugar 10, Protein 11.6
CHICKEN AND DUMPLING CASSEROLE
This is an easy, quick way to make chicken and dumplings. It is not traditional, but it is delicious. IMPORTANT NOTE: this recipe requires self-rising flour. If you do not use self rising flour, it will not work, and you will not get dumplings, just soup. Also, self-rising flour loses its leavening power after 6 months, and it won't work then, either. So when making this recipe, please use freshly bought self-rising flour. For the chicken, I buy a rotisserie chicken, remove the skin, legs and wings, and chop up the breast and thigh meat. This should give you about 2 to 3 cups of chopped chicken. Reserve the wings and legs for another use.
Provided by xtine
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF.
- Grease a 9" x 13" baking dish (I use Pam).
- Put the chicken in the greased baking dish.
- Sauté the onion, celery and carrot in the olive oil over medium heat for 5 minutes.
- Whisk together the self-rising flour and milk, and pour over the chicken.
- Whisk the cream of chicken soup, chicken broth, and poultry seasoning together, and stir in the sautéed vegetables.
- Pour this mixture over the chicken. DO NOT STIR! IF YOU STIR, YOU WILL NOT GET ANY DUMPLINGS.
- Bake, uncovered, on the middle rack of the oven at 400ºF for 40 minutes, or until the top is beginning to brown.
- Let sit for 5 to 10 minutes before serving - this allows the sauce to set up. You can serve it right out of the oven, but the sauce will be thin.
Nutrition Facts : Calories 212, Fat 9.6, SaturatedFat 2.5, Cholesterol 9.7, Sodium 889.1, Carbohydrate 24.8, Fiber 1.5, Sugar 2.2, Protein 6.6
CHICKEN DUMPLING CASSEROLE
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top. May want to use low sodium granules.
Provided by Yearbook Mom
Categories Chicken Breast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
- Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
- Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
- Bake casserole for 30-40 minutes, or until the top is golden brown.
Nutrition Facts : Calories 333.5, Fat 18.6, SaturatedFat 7.8, Cholesterol 48.3, Sodium 1195.9, Carbohydrate 26.4, Fiber 0.8, Sugar 7.3, Protein 14.4
CHICKEN & DUMPLING CASSEROLE
Simple and delicious. My kids loved it because it was plain (read that "no vegetables") but had lots of creamy flavor! Found this recipe at Plain Chicken blog.
Provided by Barenakedchef
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
- Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
- Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
- Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
Nutrition Facts : Calories 350.4, Fat 17.8, SaturatedFat 8, Cholesterol 82.1, Sodium 895.6, Carbohydrate 22.2, Fiber 0.6, Sugar 0.3, Protein 23.9
CHICKEN CASSEROLE WITH HERBY DUMPLINGS
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
- Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
- Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
- Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
- Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium
OVEN CHICKEN AND DUMPLING CASSEROLE
I got this recipe off the 'Taste of Home' web site. I haven't tried it yet, but wanted to post it here for safe keeping, because it looks relatively easy to do, and I love chicken and dumplings. This is an easier version of what my mother used to make. I will update after I make it.
Provided by arroz241_11561377
Categories Chicken
Time 1h
Yield 4-6 cups, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees.
- In large saucepan, saute onions and celery in butter until tender, add garlic and cook 1 minute.
- Stir in flour, sugar, salt, pepper and basil.
- Gradually add broth, bring to boil, cook and stir until thickened.
- Reduce heat, and add peas / vegetables, and cook for 5 minutes (this time will depend on what veggies you're using), stirring constantly.
- Stir in chicken, and pour into greased 13x9" baking dish.
- For dumplings:.
- In bowl, mix together baking mix and basil. Stir in milk, until moistened.
- Drop by tablesoonfuls into 12 mounds over chicken mixture.
- Bake uncovered, in pre-heated oven for 30 minutes. Cover and bake additional 10 minutes or until toothpick inserted into dumpling comes out clean.
CHICKEN & HAM CASSEROLE WITH MUSTARDY DUMPLINGS
Serve mustardy dumplings with our chicken and ham casserole for a comforting and filling family feast. You can freeze any leftovers, too - if there are any!
Provided by Esther Clark
Categories Dinner
Time 1h50m
Number Of Ingredients 18
Steps:
- Heat the oil and butter in an ovenproof casserole over a medium heat. Add the onion, leeks and carrots and a pinch of salt, and fry gently for 10 mins until softened and translucent. Add the chicken, turn up the heat and fry for 5 mins. Pour in the cider, cook for 3 mins, then pour in the chicken stock and add the bunch of thyme. Bring to a simmer, season to taste, then reduce to a low heat and cover the pan. Cook for 30 mins.
- Heat the oven to 180C/160C fan gas 4. Make the dumplings by mixing together the flour, baking powder, mustard powder, the suet or butter, parsley and ½ tsp salt. Swiftly mix in 8-10 tbsp of water and bring together with your hands. The dough should be firm and pliable. Divide into eight equal-sized pieces, weighing for accuracy if you like.
- Remove the bunch of thyme from the stew and discard. Spoon a little of the liquid into a bowl and mix with the cornflour, then stir the mixture into the casserole. Add the ham hock, peas and mustard. Arrange the dumplings on top of the stew, then put in the oven, covered, for 30 mins. Remove the lid and cook for a further 10 mins until the dumplings are puffed up and golden brown. Serve in bowls. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.
Nutrition Facts : Calories 517 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
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