Your family is going to appreciate you so much more than they already do when you present them with this amazingly awesome chicken and dumplings casserole. I mean, really, who can ever resist a casserole such as this? I know that I certainly can’t! I can be in the worst mood ever but when someone places a dish of comfort food like chicken and dumplings before me all of my gripes disappear. You just wait and see, you’ll feel amazing once you dig into this yummy dish.
I am so glad that this recipe was shared with me and yes, please share with me in the comments how it turns out for you 🙂
Ingredients
12 Oz chicken breast, cut into 1-inch pieces
1/4 Tsp Morton salt
1 Tbsp Wesson canola oil
1 cup(s) onion, diced
1/2 cup(s) carrots, diced
1/2 cup(s) celery stalks, diced
1 Tsp garlic, minced
1 Tbsp Wondra flour
1/2 cup(s) dry white wine
2 cup(s) low sodium chicken broth
1 cup(s) frozen peas
6 Oz Hill Country Fare Cornbread Stuffing Mix
Instructions
Preheat oven to 400°F.
Season diced chicken with salt.
Heat oil in a large oven proof skillet over medium high flame. Add in seasoned chicken and cook until it is well browned. Transfer to a bowl.
Next add in onions, carrots, celery, and garlic to skillet and continue to cook stirring frequently.
Once vegetables are tender, add in Wondra flour and stir to coat. Then add in wine.
Allow liquid to come to a simmer and begin to thicken then add in 1 cup of chicken stock and stir.
Return chicken to pan along with frozen peas. Reduce heat.
Combine remaining cup of chicken stock with stuffing mix and mix to combine. Sprinkle stuffing mixture over top of skillet. Place skillet in oven and cook for 10 minutes or until stuffing begins to crisp.
Remove from oven and serve.
Cook’s note: if you do not have an oven safe skillet, you can transfer the pot pie mixture to a baking dish before topping with stuffing and baking.
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Quick Tip: This is the perfect dish to take to a church potluck.