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Chicken broccoli casserole

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Ingredients/Components

pkg - 1 oz
milk - 1/4 c
unbleached flour - 1 Tbsp
cloves garlic, minced - 3 item
can cream of chicken soup - 1 item
minced onion - 2 Tbsp
chopped tomatoes - 3 c
small onion, finely chopped - 1 item
tomato sauce - 1/4 c
dried oregano - 1/2 tsp
minced garlic - 2 tsp
dried basil - 1/2 tsp
chicken breasts - 2 item
onion, thinly sliced - 1 item
green pepper, thinly sliced - 1 item
ground turkey breast - 8 oz
pinch of ground red pepper - 1 item
defatted chicken stock - 1/2 c
large tomatoes, seeded and diced - 4 item
sweet red peppers, finely chopped - 2 item
1/2 slices whole wheat bread, torn into small pieces - 1 item
egg white, lightly beaten with a fork - 1 item
turkey breast cutlets, cut into 1/2-inch strips - 8 oz

How to make chicken broccoli casserole:

In a Dutch oven, combine the stock, carrots, celery, bay leaf, thyme and pepper. Bring to a boil over high heat. Add the chicken and return to a boil. Cover; reduce the heat to low and simmer gently while you prepare the dumplings.

In a medium bowl, combine the flour and baking powder. Using a pastry blender or your fingers, work in the margarine until the mixture forms fine crumbs. Add the buttermilk and parsley. Stir until just mixed; the batter will be slightly lumpy. Drop teaspoonfuls of batter on top of the simmering chicken mixture to form 12 dumplings. Cover and simmer for 25 minutes or until the chicken is tender and the dumplings look dry on top and feel firm.

Recipe categories: Main dish, Casseroles, Chicken breast.

Rating:

3.4

Average rating: 3.4, total votes: 8

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Related ingredients:

eggs, soy sauce, ground beef, whole chicken breasts, chicken breasts, medium onions, diced, beef, broiler fryer chicken pieces or 3 whole breasts, halved and skinned