Deep Dish Chicken with Dumplings
|Sliced carrot||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|All purpose flour||4 Teaspoon|
|Instant chicken broth and seasoning mix||2 (2 Packets)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Boneless skinless cooked chicken||8 Ounce, diced|
|Poultry seasoning||1⁄8 Teaspoon|
|Ready-to-bake refrigerated buttermilk flaky biscuits||2 Ounce (2 Packets Weighing 1 Ounce Each)|
Preheat oven to 375°F.
Spray two 1 3/4-cup casseroles with nonstick cooking spray; set aside.
In 1-quart saucepan heat margarine until bubbly and hot; add vegetables, stirring to coat with margarine.
Cover pan and cook over medium heat until vegetables are tender.
Sprinkle vegetables with flour and broth mix and stir quickly to combine; cook, uncovered, for 1 minute.
Gradually stir in water and, stirring constantly, bring to a boil.
Reduce heat and cook, stirring, until mixture thickens; add chicken and seasonings and stir to combine.
Pour half of mixture into each sprayed casserole; top each portion with 6 biscuit wedges and bake until thoroughly heated and "dumplings" are browned, 10 to 15 minutes.