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Chicken and Dumpling Casserole

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 1 hr 10 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 garlic cloves, minced
  • 1/4 cup butter/margarine
  • 1/2 cup flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 1 package (10 oz.) frozen corn
  • 4 cups cubed/shredded cooked chicken or turkey
  • DUMPLINGS:
  • 2 cups buttermilk biscuit mix
  • 1-2 teaspoons dried basil
  • 2/3 cup milk
make it
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.
Notes
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