Prep 20 mins
Cook 40 mins
I got this recipe off the 'Taste of Home' web site. I haven't tried it yet, but wanted to post it here for safe keeping, because it looks relatively easy to do, and I love chicken and dumplings. This is an easier version of what my mother used to make. I will update after I make it.
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄4 cup butter, cubed
- 2 garlic cloves, minced
- 1⁄2 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 cups chicken broth
- 10 ounces frozen green peas, or
- 10 ounces vegetables, of choice
- 4 cups cooked chicken, cubed
- 2 cups biscuit mix
- 2 teaspoons dried basil
- 2⁄3 cup milk
- Pre-heat oven to 350 degrees.
- In large saucepan, saute onions and celery in butter until tender, add garlic and cook 1 minute.
- Stir in flour, sugar, salt, pepper and basil.
- Gradually add broth, bring to boil, cook and stir until thickened.
- Reduce heat, and add peas / vegetables, and cook for 5 minutes (this time will depend on what veggies you're using), stirring constantly.
- Stir in chicken, and pour into greased 13x9" baking dish.
- For dumplings:.
- In bowl, mix together baking mix and basil. Stir in milk, until moistened.
- Drop by tablesoonfuls into 12 mounds over chicken mixture.
- Bake uncovered, in pre-heated oven for 30 minutes. Cover and bake additional 10 minutes or until toothpick inserted into dumpling comes out clean.
I made this recipe for dinner tonight it came out excellent. I did change the recipe a little bit, I used 4 cloves of garlic, corn instead of peas, and left out the celery, my family loved it. It was pretty simple to make but the prep took a bit longer then 20 minutes, and it is a little spicy. I will definitely be making it again.