Monday, 17 August 2015
CHICKEN AND DUMPLING CASSEROLE
8 chicken breasts
5 cups frozen mixed vegetables
1/2 cup butter, melted
4 cups bisquick
3 cups milk
3 cups chicken stock
2 cans cream chicken soup
2 oxo chicken stock cubes
preheat oven to 180 c. lightly grease sides of medium sized, deep baking dish.
serves 6 - 8.
halve chicken breasts lengthwise and cut into cubes.
in a frypan, on medium heat, saute chicken until cooked but not brown. drain and put aside.
in same frypan, saute vegetables until warmed through. drain off any liquid and put aside.
THIS IS A LAYERED RECIPE. DO NOT STIR ANYTHING ONCE IT IS IN THE BAKING DISH.
cover the base of the baking dish with the melted butter.
cover the butter with the chicken. cover the chicken with the vegetables.
mix the bisquick with the milk. dont worry if it's a bit lumpy. but if it's not thin enough to spread, add a little more milk.
spread the bisquick across the vegetables
lightly sprinkle the bisquick with pepper.
mix the stock, soup and stock cubes together until well blended. pour over the bisquick.
at this point it will look like a watery mess. this is how it supposed to be.
place in oven and cook for 45 -50 minutes or until golden and set on top.
NOTE: in Australia, some Woolworths supermarkets sell bisquick. if you can't get it. here's the recipe....
4 cups plain flour
2 tablespoons baking powder
1 tablespoon icing sugar
1 teaspoon salt
1/2 teaspoon bicarb soda
6 tablespoons canola oil.
mix in 2 batches in a food processor until well combined then stir together.
or if no processor, whisk through or use electric mixer on low.