Chicken and Dumpling Casserole with Veggies

🧂 Ingredients

• 3 cups chicken

  cooked, deboned and cut down into small pieces, divided use
• 1/2 cup unsalted butter

  (1 stick)
• 1 small onion

  diced
• 2 ribs celery

  diced
• 2 carrots

  sliced thinly
• 1 cup corn

  frozen and thawed
• 1 cup peas

  frozen and thawed
• 1 heaping tbsp. dried parsley
• 1/2 tsp. rubbed sage

  not ground
• 1/2 tsp. dried thyme
• 1 1/2 cups UNBLEACHED all-purpose flour
• 2 to 2 1/2 tsp. baking powder
• 1/2 to 3/4 tsp. sea salt

  or kosher salt
• 1 1/2 cups 2% milk

  (I used half-and-half) (see note below)
• 2 cups chicken broth or stock
• 1 can condensed cream of chicken soup
• 1 tsp. Salt and pepper

  to taste
• 1/8 tsp. dried thyme

  for garnish
• 1/8 tsp. dried parsley

  for garnish
• 1/8 tsp. rubbed sage

  for garnish

Instructions

• 1 In skillet over medium heat, add butter, onions, celery and carrots.
• 2 Sprinkle generously with salt and pepper.
• 3 Sauté 5-10 minutes or until veggies are becoming transluscent and tender.
• 4 Add corn, peas, parsley, sage and thyme.
• 5 Sauté an additional 5 minutes so the corn and peas are saturated with all the
  spices.
• 6 Spray a 9x13” glass baking dish with cooking spray.
• 7 Spread veggie mixture over the bottom of the dish.
• 8 Sprinkle chicken over top of the veggie mixture. Do not stir.
• 9 Mix flour, baking powder and salt in a small mixing bowl and stir to combine.
• 10 Add milk and whisk until no lumps remain. (If using half-and-half, increase
  amount to 2 cups).
• 11 Spread milk mixture over top of the chicken but do not stir.
• 12 Combine condensed chicken soup with 2 cups chicken broth or stock in a medium
  mixing bowl and whisk until thoroughly combined.
• 13 Pour chicken soup mixture over top of milk mixture.
• 14 Do not stir.
• 15 Bake at 350° for about an hour to an hour and ten minutes.

Nutrition Info