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Ingredients:
- 1/4 cup chopped onion
- 2 tablespoons butter
- 1 cup milk
- 1/2 cup flour
- 1 package frozen peas and carrots or mixed vegetables, cooked and drained
- 3 cups chicken broth, heated
- 1/4 teaspoon ground black pepper
- salt, to taste
- 2 hard-cooked eggs, chopped
- 4 cups diced cooked chicken
- .
- Dumplings
- 1 1/2 cups biscuit mix
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon dried parsley, crumbled
- 1/3 cup chicken broth, warmed
- 1 tablespoon milk
Preparation:
Sauté the onion in butter over medium-low heat until tender. Blend 1 cup milk with 1/2 cup flour until smooth; add to onion mixture with vegetables, 3 cups broth, and pepper. Cook, stirring, until thickened. Add salt, to taste. Gently stir in hard-cooked eggs and chicken. Pour mixture into a shallow 2-quart baking dish. Place in a preheated 350° oven while making dumplings.
In a bowl, combine the dumpling ingredients; pat out about 1/2-inch thick. Cut into strips. Remove chicken mixture from the oven and increase oven temperature to 425°. Arrange dumplings over the chicken mixture. Return to oven and bake for 15 to 20 minutes, until nicely browned.
Serves 6.
Serves 6.
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Chicken and Rice Index
Chicken Casseroles
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Chicken and Dumplings
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