LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 07
|
 |
|
Chicken & Dumplings Casserole 07
|
|
|
|
Chicken and Dumplings
4 tablespoons margarine
6 chicken legs
1 large onion, chopped fine
4 tablespoons flour
1 1/3 cups chicken broth
1/3 cup dry white wine
1/4 teaspoon pepper
2 cups milk
2 cups Bisquick baking mix
1 tablespoon poppy seeds
In a 5-qt Dutch oven or heat resistant casserole over medium heat,
melt margarine. Add chicken, a few pieces at a time, & cook until
well browned on all sides. Remove & set aside. To pan drippings,
add onion & cook until soft. Blend in flour & cook, stirring,
until bubbly. Gradually pour in broth & wine & continue cooking
& stirring until sauce boils & thickens. Add salt, pepper, 2 cups
milk & chicken. Bake, covered, in a 375 oven (or cover & simmer
over low heat on stove) for 50 min. Skim off & discard fat.
Make dumpling batter as follows: Mix Bisquick w/poppy seeds; stir
in 0.67 cup milk until evenly moistened. Drop dumpling batter onto
hot chicken in 6 mounds. Cook, uncovered, on stovetop over med
heat for 10 min; then cover & cook for 10 more min or until dumplings
are cooked through. Serve immediately.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
