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 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
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
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
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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- Melt the butter in a skillet over medium heat. Add the onion, celery and carrots and sprinkle with a little bit of salt and pepper. Stir together to coat. Saute the vegetables for 8-10 minutes, stirring occasionally, until softened. Transfer the vegetables to the prepared baking dish and spread in a single layer across the bottom of the dish. Top the vegetables with a layer of the shredded cooked chicken.
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