Chicken and dumpling casserole

Recipe Information

Ingredients

• Casserole

  • 3 tablespoons oil 

  • 1 cup onion (about 1 medium), chopped

  • 1 cup celery (about 2 stalks), chopped

  • 1 cup carrots (about 2 small), chopped

  • 3 cups low-sodium chicken broth 

  • 3 tablespoons flour 

  • 2 cups cooked chicken, bite-sized

  • 1 cup frozen peas 

  • Salt and black pepper (1/4 to 1/2 teaspoon)

   

• Dumplings 

  • 1 cup flour 

  • 2 tablespoons baking powder 

  • 1/4 teaspoon salt 

  • 1 egg 

  • 1/3 cup milk 

   

Directions

• Saut� the onions, carrots, and celery in a large pan with the oil until soft.

• In a mixing bowl, add a small amount of chicken broth to the flour. Stir until smooth. Slowly mix in the remaining broth. Stir into the skillet over medium heat.

• With the heat on low, stir in the chicken, peas, salt, and pepper.

• In a mixing bowl, sift the flour, baking powder, and salt together to make the dumplings.

• Beat the egg and milk together until well blended in a separate bowl. Stir into the flour mixture until well-combined.

• Add the chicken mixture into an oiled or sprayed casserole dish. Drop spoonfuls of the dumpling dough onto chicken mixture.

• Bake for about 15 minutes at 400�F, uncovered, or until the dumplings are golden.

Nutrition (per serving)

• Calories: 220 cal

• Total fat: 8g

• Saturated fat: 1g

• Polyunsaturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 55mg

• Sodium: 370mg

• Potassium: 620mg

• Carbohydrates: 22g

• Fiber: 2g

• Sugar: 3g

• Protein: 16g