Chicken and Dumplings Casserole
Ingredients
The base
-
4
tablespoons
light butter
-
1
medium
onion, chopped
-
2
medium
ribs of celery, chopped
-
2
medium
carrots, chopped
-
1
pound
cooked boneless, skinless chicken breast, shredded
The dumpling layer
-
1
cup
self-rising flour
-
1
cup
fat free milk
The sauce
-
1
can
Campbell’s Healthy Request Cream of Chicken condensed soup (10.75 oz)
-
2
cups
reduced sodium nonfat chicken broth
-
½
teaspoon
dried parsley flakes
-
½
teaspoon
dried thyme
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 350°F and prepare a 9x13 casserole dish with cooking spray.
- Melt the butter in a skillet over medium heat and sauté the onion, celery, and carrots with a pinch of salt and pepper for 8-10 minutes until softened.
- Spread the sautéed vegetables in the bottom of the prepared baking dish and layer the shredded chicken on top.
- In a mixing bowl, combine the self-rising flour and milk until smooth, then pour it over the chicken layer without mixing.
- In another bowl, whisk together the cream of chicken soup, chicken broth, parsley, thyme, salt, and pepper until smooth, then pour it over the casserole layers without mixing.
- Bake in the preheated oven for 40-45 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
277
Total fat
7g
Total carbohydrates
26g
Total protein
29g
Sodium
mg
Cholesterol
mg
You might also like