Chicken And Dumpling Casserole Food

CHICKEN AND DUMPLING CASSEROLE

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add corn 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°F for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

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.

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 & 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 CASSEROLE

Steps:

• 1. Boil a whole chicken with a diced onion and salt and pepper. Debone and dice chicken and save chicken broth.
• 2. Preheat oven to 350.
• 3. Layer #1 In a 9x12 baking dish pour a melted stick of butter. Spread the chopped chicken evenly over the butter, Sprinkle salt and pepper on the chicken.
• 4. Layer #2 Mix 2 cups of bisquick , poultry seasoning, and milk. Mix well until lumps are out of mixture. Pour Mixture slowly and evenly of chicken. Do Not stir layers together.
• 5. Layer #3 Whisk together 2 cups of warm broth and paste. Optional, with a slotted spoon fish the onions out of broth. Once the paste is dissolved stir in cream of chicken soup until the lumps are out. Pour mixture slowly and evenly into dish. Do not stir Layers together
• 6. Bake uncovered 50-60 minutes or until golden brown Allow to cool for about 10-15 before serving.

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 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 & HAM CASSEROLE WITH MUSTARDY DUMPLINGS

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.

CHICKEN AND DUMPLING CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. In a 9x13 casserole, melt butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over chicken. DO NOT STIR.
• 2. In a small bowl, mix bisquick and milk. Pour slowly over chicken. DO NOT STIR.
• 3. In medium bowl, whisk together 2 cups chicken broth, chicken bouillion granules, and soup. Once blended, pour slowly over bisquick layer. DO NOT STIR.
• 4. Bake casserole for 30-40 minutes, or until top is golden brown. Enjoy!