Chicken And Dumpling Casserole With Veggies Food

CHICKEN AND DUMPLINGS CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump shredded chicken, condensed cream of chicken soup, salt, pepper, onion powder, garlic powder and ground sage into a large mixing bowl.
• Stir until ingredients are fully combined.
• Add milk, canned corn and canned peas and carrots to the bowl.
• Stir well again.
• Pour the mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Dump Bisquick mix and milk into a medium mixing bowl.
• Stir until a sticky dough forms
• Drop the dough by the tablespooon on top of the chicken mixture.
• Cover the baking dish with foil and place it in the oven.
• Bake for 28 minutes and then remove the foil.
• Continue baking uncovered until the dumplings are just starting to brown on top. 8-10 minutes.
• Remove the casserole from the oven and allow it to sit for a couple of minutes before serving.
• Enjoy!

CHICKEN AND DUMPLING CASSEROLE WITH VEGGIES

Steps:

• Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of an 11x7 baking dish. Spread the veggies over the top of the chicken.
• Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

CHICKEN & DUMPLING CASSEROLE

Steps:

• 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 milk with a fork until moistened. Drop by tablespoonfuls into 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.

CHICKEN AND DUMPLINGS WITH VEGETABLES

Steps:

• Melt butter in a 4 quart saucepan or Dutch oven over medium-high heat.
• Add the chicken, onions, celery and garlic and saute for 12-15 minutes until all the pink is gone in the chicken pieces.
• Add the mixed vegetables, broth, parsley and poultry seasoning; mix well bringing to a boil.
• In a small bowl combine the milk and flour blending until smooth; add to the chicken mixture, cooking and stirring until thickened and bubbly.
• Reduce heat to low.
• Cut the biscuits in half and arrange on top of the chicken mixture in a spiral formation- starting at the center.
• Cover tightly and cook 25-30 minutes or until biscuits are fluffy and no longer doughy.

CHICKEN AND DUMPLINGS CASSEROLE

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.

CHICKEN CASSEROLE WITH HERBY DUMPLINGS

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.

CHICKEN & DUMPLING CASSEROLE

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.

CHICKEN DUMPLING CASSEROLE

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.

CHICKEN AND DUMPLING CASSEROLE

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.