CHICKEN & DUMPLINGS CASSEROLE

December 12, 2016

There are so many bad casseroles. I consider myself more or less on a lifelong quest to gather the recipes of all the good ones. And inject them into my week night dinners.

And share them with you too of course. Here is one to file away. Chicken and Dumpling Casserole with my favorite gravy.

chicken-dumplings-casserole-copyCHICKEN & DUMPLINGS CASSEROLE
Serves 3 to 4

16 ounce tube of refrigerated biscuits
12 cloves garlic, minced
8 tablespoons butter
1/4 cup flour
1 cup vegetable broth
1/2 teaspoon pepper
1 pound boneless, skinless chicken breast, cooked and shredded

Preheat oven to 400 degrees. Slice biscuits into quarters. Layer half of biscuits into bottom of a greased 9×13 baking dish. Bake for 10 minutes. In a large skillet, sauté garlic in butter for 2-3 minutes over medium heat. Add flour, vegetable broth, and pepper to sauce. Stir occasionally for 2-3 more minutes. Fold chicken into gravy and pour over cooked dumpling layer. Top with remaining biscuits and baked for 10 minutes. Cover with foil and bake for 5 more minutes.

CHICKEN & DUMPLINGS CASSEROLE
 
Author:
Ingredients
  • 16 ounce tube of refrigerated biscuits
  • 12 cloves garlic, minced
  • 8 tablespoons butter
  • ¼ cup flour
  • 1 cup vegetable broth
  • ½ teaspoon pepper
  • 1 pound boneless, skinless chicken breast, cooked and shredded
Instructions
  1. Preheat oven to 400 degrees.
  2. Slice biscuits into quarters. Layer half of biscuits into bottom of a greased 9x13 baking dish.
  3. Bake for 10 minutes.
  4. In a large skillet, sauté garlic in butter for 2-3 minutes over medium heat. Add flour, vegetable broth, and pepper to sauce. Stir occasionally for 2-3 more minutes.
  5. Fold chicken into gravy and pour over cooked dumpling layer.
  6. Top with remaining biscuits and baked for 10 minutes. Cover with foil and bake for 5 more minutes.

 

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Comments

  • Pat Harden

    12 cloves garlic or 1-2 cloves..? Just checking☺

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