Chicken Vegetable Casserole W Cornbread Dumplings Recipes

Steps:

• 1. I have been making this recipe since my husband and I first got married 33 years ago. It is a great recipe to make when you need some shortcuts, but something that still tastes yummy! First, let me explain what to buy regarding the cornbread mix. This is an old recipe and back when I first starting making this, they sold cornbread mix in an 11 oz pouch. Where I live, they no longer sell that size and I now buy two 6.5 ounce pouches and so I use 13 ounces instead of 11 and it turns out fine. They also have 6 ounce boxes instead of pouches so you can use 2 of those as well. You just need a total of between 11-13 ounces of cornbread mix. This can be Jiffy, Martha White, Krusteaz, it doesn't matter.
• 2. Preheat Oven to 400. Drain the carrots and green beans. Chop the celery and onion.
• 3. In a 3 quart saucepan, heat oil and saute the celery and onion for 2 minutes. Stir in the undiluted cream of chicken soup, 1/2 cup of milk, carrots, green beans & chicken. Bring to a boil. Turn down to simmer.
• 4. Now, make your dumplings: Stir cornbread mix, parsley, egg, 1/4 cup milk, just until moistened.
• 5. Pour your chicken mixture into a 2 quart casserole that has been sprayed with non stick cooking spray. Drop cornbread dumplings on top by heaping tablespoons.
• 6. Bake 18-22 minutes or until bubbly and cornbread is browned.

Steps:

• Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
• Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

Steps:

• Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of an 11x7 baking dish. Spread the veggies over the top of the chicken.
• Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

Steps:

• 1. Boil a whole chicken with a diced onion and salt and pepper. Debone and dice chicken and save chicken broth.
• 2. Preheat oven to 350.
• 3. Layer #1 In a 9x12 baking dish pour a melted stick of butter. Spread the chopped chicken evenly over the butter, Sprinkle salt and pepper on the chicken.
• 4. Layer #2 Mix 2 cups of bisquick , poultry seasoning, and milk. Mix well until lumps are out of mixture. Pour Mixture slowly and evenly of chicken. Do Not stir layers together.
• 5. Layer #3 Whisk together 2 cups of warm broth and paste. Optional, with a slotted spoon fish the onions out of broth. Once the paste is dissolved stir in cream of chicken soup until the lumps are out. Pour mixture slowly and evenly into dish. Do not stir Layers together
• 6. Bake uncovered 50-60 minutes or until golden brown Allow to cool for about 10-15 before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
• Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.