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