Monday, December 13, 2010

Chicken and Dumplings (two meals)

Yields 2-6 serving casseroles

1/2 cup butter
2 cup carrot and celery sticks, finely chopped
1 cup diced onions
4 teaspoons minced garlic
2 teaspoon poultry seasoning
4 jars (12 oz each) chicken gravy
3 pounds chicken breast, cubed and cooked (or meat from a rotisserie chicken)
4 1/2 cups frozen petite peas
Salt and pepper to taste
4 cups baking mix (like Bisquick)
1 1/3 cup milk
4 teaspoons parsley

1.  Heat oven to 350°F.  Coat two 13 x 9 inch baking dish with nonstick cooking spray. 

2.  In a large saucepan, melt butter over medium heat.  Add carrot and celery, onions, garlic and poultry seasoning.  Cook until tender, about 5 minutes.  Add gravy.  Bring to a boil.  Stir in chicken and peas; season with salt and pepper.  Pour half into each baking dish.

3.  In a bowl, blend baking mix, milk and parsley until moist.  Drop by spoonfuls over filling (half per casserole).

4.  Cover and freeze one for up to 3 months.  Bake remaining casserole for 25 minutes.  Cover with foil and bake 10 minutes more or until dumplings are cooked.

TO USE FROZEN CASSEROLE:  Completely defrost in freezer and follow cooking instructions above.

Recipe taken and modified from Family Circle Magazine, December 2010

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