Hello! I hope you’re doing well. I came across this recipe on Bookface over the weekend and since my husband was not feeling his best, he has a Summer cold, which are the worst, I decided to give it a whirl!

Chicken and Dumpling Casserole

INGREDIENTS

3 Tablespoons olive oil
¾ cup chopped onion
1¼ cup chopped carrots
¾ chopped celery
3 cups chicken broth
3 Tablespoons flour
2½ cups chopped rotisserie chicken
1¼ cup frozen peas
½ teaspoon salt
½ teaspoon pepper
Dumplings
1 cup flour
2 teaspoons baking powder
¼ teaspoons salt
1 egg
⅓ cup milk

INSTRUCTIONS

In a large skillet heat oil and add onion, carrots, and celery. Cook until tender. Add flour and ¼ cup broth. Stir until thickens and then slowly add the rest. Cook over medium heat until it thickens, about 3 minutes. Add chicken, peas, salt and pepper.
Pour into baking dish.
Preheat oven to 400.

To make dumplings: In a medium mixing bowl add flour, baking powder, and salt. Wisk together. Add egg and milk and mix with a wooden spoon until just combined. Drop dough over chicken mixture with a spoon. (Makes about 8 dumplings) Bake for 15 minutes or until the dumplings are golden brown.

Mods: I skipped the broth and flour and just used Cream of Chicken and Mushroom Soup and Cream of Chicken and Herbs Soup as my filling. I actually do that when I make my Chicken Pot Pie. I also don’t like sweet peas, so I added Broccoli, Mushrooms, Squash and Zuchinni. I also doubled the recipe for the dumplings.

Here’s a pic:

Chicken and Dumplings Casserole

I will definitely be making this again! What about you, have you tried any new recipes?

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