Gluten Free Chicken and Dumpling Casserole
Oh boy, oh boy, we really love this recipe at our house.
1/2 Cup chopped onion
1/2 Cup chopped celery
1/4 Cup butter, cubed
2 garlic cloves, minced
1/3 Cup corn starch
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 Cups chicken broth
1 package (10 oz) frozen green peas or other vegetable of choice
4 Cups cubed cooked chicken (Oh, please cook/saute the chicken in butter. It will taste so much better that way.)
2 Cups gluten free biscuit/baking mix
2 teaspoons dried basil
2/3 cup milk
- Preheat oven to 350. In large saucepan, saute onion and celery in butter until tender. Add garlic. Cook 1 minute longer. Add sugar, salt, basil and pepper. In separate bowl, mix cornstarch and broth. Add broth mixture to onion and celery mixture; bring to boil. Cook until it thickens. Stir in chicken. Bring to boil. Pour mixture into greased 9×13 baking dish.
- For dumplings, in a bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls over chicken mixture.
- Bake uncovered for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.