Products used in this recipe
Chicken and Dumpling Casserole
Yield: 8 Servings (12 oz.)
Yield: 8 Servings (12 oz.)
Give this casserole a try on your takeout menu. It's the perfect family-style entrée that's sure to please both parents and kiddos alike.
| Ingredient | Weight | Measure |
|---|---|---|
| Butter | 2 oz. | |
| Simplot Simple Goodness™: Mirepoix Vegetable Blend 3/8"x3/8" | 8 oz. | |
| Garlic, minced | 2 tsp. | |
| Flour, all-purpose | 4 oz. | 3/4 cup |
| Basil, dried, divided | 3 tsp. | |
| Kosher salt | 1 tsp. | |
| Black pepper, ground | 1/2 tsp. | |
| Chicken broth | 32 fl. oz. | 1 quart |
| Chicken, cooked, diced | 16 oz. | |
| Simplot Simple Goodness™: RTE Peas 12/2.5lb | 10 oz. | |
| Buttermilk biscuit mix | 16 oz. | |
| Milk, 2% | 8 fl. oz. |
Preparation Instructions:
- Step 1
- Preheat convection oven to 325˚F.
- Step 2
- Melt butter in a large saucepan. Add mirepoix blend and cook until tender. Add garlic and cook 1 minute longer. Stir in flour, 1 tsp. basil, salt and pepper until blended. Gradually add the broth and bring to a simmer, stirring frequently until thickened. Add the chicken and peas and remove from heat. Pour into a greased half-sized hotel pan. Set aside.
- Step 3
- In a small bowl, combine biscuit mix and remaining basil. Stir in milk with a fork until moistened. Drop tablespoon-sized mounds of batter over the top of the chicken mixture. Bake uncovered for 30 minutes. Cover with foil and bake 10 minutes longer, or until a toothpick inserted in a dumpling comes out clean.
