There’s nothing more stick to your ribs than chicken and dumplings. This recipe can be made with a rotisserie chicken purchased at almost any grocery store for a very reasonable price. If you play your cards right you can often make several tasty meals out of one rotisserie chicken.
I find the best rotisserie chickens to be those that are well done. I try to pick the ones with the most blackened skin on them as most of the chicken fat would have dripped out of them. The dark meat is healthier and can be used in recipes like this chicken bake. The white meat can be eaten on it’s own with some good veggies.
I will be posting many other recipes that make full use of Rotisserie chickens. They are a good source of protein and are usually quite reasonable for what you get. I usually de-bone and freeze the meat when I can catch them on sale. Once all the meat is picked from the bones you can easily boil the bones to make some of the richest chicken stock you ever tasted. This can be reduced down by allowing to simmer and concentrate and frozen for later use.
- ½ c Onion, chopped
- ½ c Celery,chopped
- 2 ea Garlic cloves, minced
- ¼ c Butter
- ½ c Flour
- 2 ts Sugar
- 1 t Salt
- 1 t Dried basil
- ½ ts Pepper
- 4 c Chicken broth
- 1 pk Green peas (10oz), frozen
- 4 c Chicken, cooked, cubed
- 2 c Buttermilk biscuit mix
- 2 ts Dried basil
- ⅔ c Milk.
- In a large saucepan, saute onion, celery and garlic in butter until tender.
- Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for one minute; reduce heat.
- Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken.
- Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
- For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350 for 30 minutes.
- Cover and bake 10 minutes more or until dumplings are done.