Jill on the Hill

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Basil Chicken and Dumpling Casserole

Did you know that my Mom is famous???  Yep!! She sure is!!

In 1994, her recipe was voted the “National Grand Prize Winner” in the Taste of Home’s contest!  Her winning recipe won her a professional photo shoot by a Taste of Home team member, a new set of Le Creuset  cookware, and the title of “Field Editor!” Here’s a picture from the local newspaper that covered the story, right from her kitchen!

My Mom is such a giving soul, she is always happy to share the recipe!!  If you’re not a lover of peas, you can sure substitute corn in this recipe!! What a blessing to have such a great cook in the family,  and she has some really great recipes!!

Here is the printable recipe for this delicious dish!  I made it last week for our family and I’m making it again for my son and his wife next week!  It certainly IS a family favorite!!!   Thanks for sharing the recipe, Mom!!!

Print
Basil Chicken and Dumpling Casserole
Author: 
Recipe type: Entree- Chicken
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This casserole is a family favorite! My Mom won Taste of Home's National Contest with this recipe. The recipe calls for peas, but you can substitute corn instead. The fluffy dumplings, chicken and gravy poured over them are such a comfort food on a chilly day!
Ingredients
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup butter, cubed
  • 2 garlic cloves, minced
  • ½ cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • ½ teaspoon pepper
  • 4 cups chicken broth
  • 1 package (10 ounces) frozen green peas
  • 4 cups cubed cooked chicken
  • DUMPLINGS:
  • 2 cups biscuit/baking mix
  • 2 teaspoons dried basil
  • ⅔ cup 2% milk
Instructions
  1. Preheat oven to 350°.
  2. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat.
  3. Add peas and cook 5 minutes, stirring constantly.
  4. Stir in chicken. Pour into a greased 13x9-in. baking dish.
  5. For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened.
  6. Drop by tablespoonfuls into 12 mounds over chicken mixture.
  7. Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. Yield: 6-8 servings.

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Comments

  1. Wow! What a surprise….Thanks, but now I am an old lady….but I still love to cook. (love you!)

  2. Sounds delicious – I’ll have to try it someday. Would be super simple with rotisserie chicken leftovers! And I love Taste of Home recipes – I have many of their cookbooks, maybe your mom’s recipe is in one of the books I have?!? Thanks for the recipe – must have been pretty exciting to win all that. 🙂