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Chicken casserole with parmesan dumplings
Chicken casserole with parmesan dumplings
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Prep Time:
35 minutes
Cook Time:
95 minutes
Total Time:
130 minutes
Cheesy, golden dumplings top a savory chicken casserole.
Ingredients:
  • 3 Brand Chicken Maryland
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 sticks celery, sliced
  • 1 carrot, peeled and sliced
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 255.00 gm Real Stock Chicken
  • 225.00 gm self-raising flour
  • 40g butter, chopped
  • 2 tsp chopped thyme
  • 125.00 ml parmesan, finely grated
  • 128.75 gm milk
Instructions:
  • Preheat oven to 180C (or 160C fan-forced). Joint the chicken marylands and remove excess fat. Brown chicken pieces in batches in a large frying pan, then transfer to a 12-cup ovenproof casserole dish.
  • Lower heat to medium and sauté onion, celery, and carrot for approximately 10 minutes, stirring occasionally until tender and slightly caramelized. Stir in garlic and cook for about 30 seconds. Mix in tomatoes and stock, bring to a boil, then pour over chicken. Cover tightly with a lid or foil and bake for 1 hour.
  • For the dumplings, combine flour and butter in a bowl until evenly mixed. Add thyme and parmesan, then create a well in the center and pour in milk. Use a knife to blend until evenly moistened. Shape the dough into 12 equal portions.
  • Place the dumplings on top of the chicken in the casserole dish and bake uncovered for 20 minutes until the dumplings are puffy and golden brown.

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