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Chicken: Chicken and Dumplings Casserole




Source of Recipe


unknown


List of Ingredients




4 C. cooked cubed chicken
½ C. chopped onion
½ C. chopped celery
2 garlic cloves, minced
¼ C. butter
½ C. flour
2 t. sugar
1 t. salt
1 t. dried basil
½ t. pepper
4 C. chicken broth
1 small package frozen peas and carrots

Dumplings
2 C. bisquick
2 t. dried basil
2/3 C. milk


Recipe



In large saucepan saute onion, celery and garlic in butter until tender. Add
flour, sugar, salt, basil, pepper and broth: bring to a boil. Cook and stir
for 1 minute; reduce heat. Add peas and carrots and cook 5 minutes. Stir in
chicken. In separate bowl, combine dumpling ingredients.

To freeze: Place chicken mixture in a 9x132 aluminum pan. Drip dumpling
mixture by spoonfuls onto casserole. Cover tightly with foil, label and
freeze.

To serve: Thaw overnight in refrigerator. Remove foil and bake at 350 for 30
minutes. Cover with foil and bake an additional 10-15 minutes, until
dumplings are done