Chicken and Dumpling Casserole
HB-5083 · Hand-built original · American
Cooked chicken in a creamy vegetable sauce baked under a parsley dumpling topping.
AmericanDinner, Main Course1 hr 5 minServes 6450 kcalEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 3 cups cooked and chopped chicken
- ¼ cup unsalted butter
- 1 cup minced yellow onion
- 2 ribs chopped celery
- 2 peeled and chopped carrots
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup half and half
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- salt and pepper to taste
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons dried parsley
- ¼ cup cold, cubed unsalted butter
- ¾ cup + 2 tablespoons whole milk
Method
- Heat the oven to 375°F. Melt the butter in a large ovenproof pan and cook the onion, celery and carrots until softened.
- Stir in the flour and cook for 1 minute. Pour in the broth and half and half and simmer until thickened.
- Stir in the chicken, garlic powder, parsley, basil, salt and pepper and bring back to a simmer.
- Rub the flour, baking powder, salt, parsley and cold butter together to coarse crumbs and stir in the milk to a soft dough.
- Drop spoonfuls of dough over the filling. Bake for about 30 minutes until the dumplings are risen, golden and cooked through. Serve hot.
Prep: 20 min · Cook: 45 min · Total: 65 min
Nutrition (per serving, where published)
450 kcalCalories
15 gProtein
37 gCarbs
27 gFat
2 gFibre
6 gSugars
1070 mgSodium
89 mgCholesterol
1 servingServing