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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 07

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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.


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