Chicken and Dumpling Casserole
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
4 cloves garlic, minced
1/2 cup margarine
1 cup flour
3 teaspoons sugar
2 teaspoons salt
2 teaspoons dried basil
2 teaspoons pepper
6 cups vegetable broth (I use Unchicken broth)
1 (16 ounce) package frozen peas
2 (12 ounce) packages vegan chicken strips, diced
4 cups biscuit mix (I use Bisquick)
4 teaspoons dried basil
1 1/2 cups nondairy milk
1. Preheat oven to 350 degrees F and grease an 11x15" baking dish. . In large saucepan, saute onion, celery, carrot and garlic in butter until tender.
2. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken substitute. Pour into prepared pan.
3. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole Bake, uncovered, for 30 minutes.
4. If needed, cover and bake for 10 minutes more or until dumplings are done.
SO HOW'D IT GO?
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