Chicken & Dumplings Casserole

20m
Prep Time
40-45m
Cook Time
1h
Ready In

Recipe: #17013

January 25, 2015

Categories: Chicken Casseroles



"This is total delicious comfort food, a great dish to serve on cold days"

Original is 8 servings

Nutritional

  • Serving Size: 1 (224.9 g)
  • Calories 285.9
  • Total Fat - 18.2 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 70.3 mg
  • Sodium - 756.6 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.4 g
  • Protein - 11 g
  • Calcium - 191.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat your oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray or grease with butter.

Step 2

In a small skillet, melt butter until it's bubbly. Add onion and celery, cook around 5 minutes or until soft. Add the minced garlic and cook for another 1 minute. Mix in corn kernels. Season the mixture with a little salt and pepper.

Step 3

Pour the vegetable mixture in baking pan. Place the shredded cooked chicken evenly over the veggie mixture.

Step 4

In a small bowl, combine the self-rising flour with milk mixing until smooth. Pour over the top of the chicken (DO NOT MIX).

Step 5

In another bowl, combined the chicken broth with condensed soup until smooth. Season with a little salt and pepper. Pour the mixture over the top of the flour/milk mixture (DO NOT MIX). Now, if you like you can top with cheddar cheese, it's only optional.

Step 6

Bake 40-45 minutes, or until it's set.

Tips


No special items needed.

0 Reviews

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