CHICKEN AND DUMPLINGS CASSEROLE

(This recipe is great when you want to use up your leftovers. I make this with leftover chicken from soup and whatever vegetables I have on hand. I have made it with leftover turkey, too.)

(serves 6)

Ingredients:

1/4 cup butter, (or margarine) 1/2 cup scallions, (or onions) chopped 1/2 cup celery, chopped 1/2 cup flour 4 cups chicken broth (I use can for this) 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups cooked vegetables (or 10 ounces frozen vegetables) 3 cups cooked chicken 2 cups buttermilk biscuit mix 2/3 cup milk

Directions:

In a large saucepan, saute scallions and celery in butter. Slowly add the flour while stirring constantly. It will make a very thick roux. Slowly add the chicken broth also stirring constantly. Bring this to a boil. Reduce heat to let it just simmer. Add 1 teaspoon salt and 1/2 teaspoon pepper. Add whatever cooked vegetables you have on hand. Most of the time I use carrots, (because you always have carrots on hand.) I also like it with a package of frozen mixed vegetables. If you use frozen, cook and drain throughly before you add. Stir in cooked chicken to your roux with vegetables. Let simmer for a few minutes. Pour all of this into a greased 13" X 9" baking dish. Next you make the dumplings to go on top. Combine buttermilk biscuit mix and milk in a medium bowl and mix with a fork until moistened. Drop by teaspoonful on top of the casserole. Really spread out all the dumplings so that it covers most of the casserole. Bake uncovered at 350 degrees for 30 minutes. Cover and bake about 10 more minutes or until dumplings are done and sauce is bubbly.

I have made this a day ahead. You just have to cook it a little longer. (A half an hour with cover on and twenty to thirty minutes with the cover off. Watch when the dumplings are brown and the sauce is bubbly, then you know it is ready.)

Home