Chicken and Dumplings Casserole
Assuming you are searching for a new and simple formula, then, at that point, you must check this one out! Go ahead and add more fixings assuming you like. I’m certain that you can do a great deal to make this exceptionally basic formula far superior! Have a lovely day, companions. Remember to impart this to your companions too. I want to believe that you are for the most part well today.
Print
Chicken and Dumplings Casserole
- Total Time: 1 h 50mins
Description
Assuming you are searching for a new and simple formula, then, at that point, you must check this one out! Go ahead and add more fixings assuming you like…
Ingredients
- 1 rotisserie chicken, skin removed and shredded
- 1 can (14.5 oz) cream of chicken soup
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 3 cups frozen shredded hash brown potatoes
- 1 cup frozen peas
- 1/2 cup chopped onion
- 3 tablespoons butter, melted
- 3 tablespoons all-purpose flour
- 2–1/2 cups chicken broth
- 1 teaspoon salt
- teaspoon pepper
DUMPLINGS:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Add 1/4 cup milk.
Instructions
Preheat oven to 350°F (175C). Grease a 13-in. x 9-in. baking dish.”
Preheat oven to 350°F (175″C). Grease a 13-in. x 9-in. baking dish.
In a large bowl, combine the first 11 ingredients. Pour into the prepared dish.
DUMPLINGS:
In a small bowl, whisk the flour, baking powder, salt, and pepper. Add milk; stir just until moistened. Drop by tablespoonfuls over chicken mixture.
Bake, uncovered, for 30 minutes or until dumplings are golden brown and bubbly.
- Prep Time: 1 hr
- Cook Time: 50
