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How To make Chicken and Dumpling Casserole(Cor Ii)
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves -- minced
1/4 cup butter
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 oz) frozen green peas
4 cups cubed cooked chicken
DUMPLINGS 2 cups buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk
In a 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 cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9x2-inch baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.
YIELD: 6-8 servings
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chicken & dumplings | recipe my way
chicken broth
3 chicken thighs
2 chicken legs
2 stalks celery
2 stalks green onions
3 stalks thyme
3 stalks Rosemary
ginger
1/2 large onion
2 tbsp mushroom seasoning
1 tbsp better than bouillon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
10 cups water
2 medium carrots Chopped
1/2 cup green peas
1 stalk celery diced
1/2 green bell pepper diced
1/2 large onion diced
1 tbsp minced garlic
1 can coconut cream preferably the Thai one
1/2 cup flour
6 tbsp butter
2 tbsp oil
shredded chicken
1 tsp creole seasoning
1/2 tsp sazon with color
1 tsp complete seasoning
1/2 tsp black pepper
8 cups chicken broth
dumplings
2 cups self rising flour or????????
2 cups all purpose flour & 2 tsp baking powder
1 cup milk
1 cup Chopped spinach
2 tbsp unsalted butter
1/2 tsp salt
1 tsp sugar (optional)
Mushroom seasoning
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