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Chicken and Dumpling Casserole
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Chicken and Dumpling Casserole

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter/margarine
1/2 cup flour
2 teaspoon s 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 teaspoon s dried basil
2/3 cup milk
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Let's Make It
1
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.
2
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.
3
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.
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