Chicken Dumpling Casserole
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup butter
1/2 cup flour
1 tsp salt
pepper to taste
4 cups chicken broth
4 cups cooked chicken, bite size pcs
Saute onion and celery in butter until tender. Stir in flour, salt, pepper until smooth. Add broth, bring to a boil, cook and stir one minute. Add chicken, pour into greased 13x9 casserole. Top with choice of dumplings - drop by tablespoonfuls.
Bake uncovered at 350 fo 30 minutes. Cover and bake 15 minutes more until dumplings are done. 6-8 servings.
Note - can use turkey instead of chicken and add optional mushrooms.
Make choice of dumplings:
Easy Dumplings
2 cups bisquick
2 tsp parsley
2/3 cup milk
Combine all, stir with fork until moistened.
Light and Fluffy Dumplings
2 cups sifted flour
1/2 teaspoon salt
4 teaspoons baking powder
2 teaspoons dried parsley, crushed with hands
Pepper to taste
3 tablespoons butter
1 large egg, beaten
1/2-2/3 cup milk
Whisk together sifted flour, salt and baking powder. Add the parsley and pepper. Cut in butter with two knives or pastry cutter. Stir in egg. Gradually add enough milk to make a moist but fairly stiff dough. Drop dough by tablespoons into gently simmering chicken mixture.
Heavy Dumplings
Source: Fannie Farmer Cookbook
2 cups flour
3 tsp baking powder
1 tsp salt
2 tsp. minced parsley
4 T shortening
3/4 to 1 cup milk
Combine dry ingredients and parsley.
Cut in shortening until it looks like coarse meal.
Stir in 3/4 cup milk with a fork - add remaining milk if the dough will not hold together.