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Chicken and Rosemary Dumpling Casserole


INGREDIENTS: 
Prep 30 min Cook 40 min

1/2 cup chopped onion
1/2 cup chopped celery
3 garlic cloves minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth
1 package (10 ounces) frozen green peas & corn
1/2 cup chopped broccoli
1/4 Cup chopped carrots 3 cups rotisserie chicken ( from market to save time)

DUMPLINGS:
2 cups Bisquick
2 teaspoons fresh rosemary
2/3 cup 1% milk
Picture

HOW TO: 

In a large saucepan, sauté onion and celery in 1tbs olive oil until tender. Add garlic; cook 1 minute longer. Add pepper and gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat. Add carrots, broccoli, peas & corn and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a lightly oiled 13-in. x 9-in. baking dish.

For dumplings, in a small bowl, combine baking mix and rosemary. Stir in milk with a fork until moistened. Drop by tablespoonful’s into 12 mounds over chicken mixture. Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.           

Footnote: I don’t add butter or canned soup to thicken or make creamy, I don’t think it’s necessary and it makes the dish much lighter. The biscuit mix adds creaminess after cooking in the casserole.

 

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