Mennonite Chicken Dumpling Casserole
- 1 onion chopped
- ½ cup chopped celery
- 2 cloves garlic minced
- ¼ cup butter
- ½ cup flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon pepper
- 4 cups chicken broth
- 10 ounces fresh or frozen peas
- 4 cups cubed cooked fresh chicken
- DUMPLINGS
- 2 cups buttermilk baking mix scratch or store-bought
- 2 teaspoons dried basil
- ⅔ cup milk
- In a large saucepan, saute onion, celery and garlic in butter until tender.
- 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.
- Pour into a greased 9x13 pan.
- Combine biscuit mix and basil (2 tbsp) in a bowl.
- Stir in milk with a fork until moistened.
- Drop by tablespoon onto casserole (12 dumplings).
- Bake uncovered at 350°F for 30 minutes.
- Cover and bake 10 minutes longer or until dumplings are done
Recipe by Amish 365 at https://www.amish365.com/5-amish-and-mennonite-sunday-suppers/
3.2.2925