Chicken Casserole With English Ale And Stilton And Walnut Dumpli Recipes

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THAI PEANUT CHICKEN CASSEROLE



Thai Peanut Chicken Casserole image

I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. -Katherine Wollgast, Troy, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

2 tubes (12 ounces each) refrigerated buttermilk biscuits
3 cups shredded cooked chicken
1 cup sliced fresh mushrooms
1 bottle (11-1/2 ounces) Thai peanut sauce, divided
2 cups shredded mozzarella cheese, divided
1/2 cup chopped sweet red pepper
1/2 cup shredded carrot
4 green onions, sliced
1/4 cup honey-roasted peanuts, coarsely chopped

Steps:

  • Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan., In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce; spread over biscuits. Top with 1 cup cheese, red pepper, carrot and green onions. Sprinkle with remaining cheese., Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 40 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.

Nutrition Facts : Calories 490 calories, Fat 25g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 1013mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.

CHICKEN CASSEROLE WITH HERBY DUMPLINGS



Chicken casserole with herby dumplings image

Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
3 tbsp plain flour
2 tbsp sunflower oil
2 onions, sliced
2 carrots, diced
200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
3 bay leaves
3 sprigs thyme
250ml red wine
3 tbsp tomato paste
1 chicken stock cube
140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
  • Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
  • Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
  • Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
  • Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium

CHICKEN AND DUMPLINGS CASSEROLE



Chicken and Dumplings Casserole image

This chicken and dumplings casserole is comfort food at its best.

Provided by Henni Bartel

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 16

1 pound skinless, boneless chicken breasts, cut into small pieces
1 cup sliced carrot
½ cup sliced celery
1 cube chicken bouillon, or more to taste
⅓ cup butter
½ cup chopped onion
2 teaspoons minced garlic
⅓ cup all-purpose flour
½ teaspoon poultry seasoning
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
1 cup frozen peas
1 (16.3 ounce) package refrigerated biscuit dough, separated

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
  • Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 47.7 g, Cholesterol 75 mg, Fat 23.4 g, Fiber 2.9 g, Protein 24.8 g, SaturatedFat 10.1 g, Sodium 1465.1 mg, Sugar 10.4 g

CHICKEN & DUMPLING CASSEROLE



Chicken & Dumpling Casserole image

This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. -Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 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
2/3 cup 2% milk

Steps:

  • Preheat oven to 350°. 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. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 393 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1313mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

BEEF CASSEROLE WITH STILTON PARSLEY DUMPLINGS



Beef Casserole With Stilton Parsley Dumplings image

Make and share this Beef Casserole With Stilton Parsley Dumplings recipe from Food.com.

Provided by English_Rose

Categories     Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs stewing beef, cut into cubes
flour, for dusting
3 tablespoons olive oil
1 1/4 cups red wine
2 1/2 cups beef stock
salt & freshly ground black pepper
2 onions, finely chopped
4 potatoes, peeled and quartered
4 large carrots, peeled and quartered
2/3 cup port wine
6 ounces self-raising flour
2 1/2 ounces shredded suet
2 1/2 ounces Stilton cheese, crumbled
2 tablespoons chopped parsley
salt & freshly ground black pepper
water, for mixing

Steps:

  • Preheat the oven to 350°F
  • Toss the beef in the flour then shake it to get rid of the excess flour.
  • Heat 2 tablespoons of olive oil in a casserole dish. Fry the beef in batches, browning on each side, then removing with a slotted spoon.
  • Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
  • Add the browned beef to the wine. Add the stock and season with salt and freshly ground pepper.
  • Heat 1 tbsp olive oil in a frying pan and fry the onion until tender. Add the fried onion to the beef mixture.
  • Cover the casserole and bake in the oven for 1 1/2 hours.
  • Meanwhile, make the dumplings. In a mixing bowl mix together the flour, suet, Stilton and parsley. Season with salt and freshly ground pepper.
  • Make a well in the centre. Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough. Using wetted hands shape the dough into small dumplings.
  • Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine. Top with the dumplings. Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.

Nutrition Facts : Calories 1243.2, Fat 66.8, SaturatedFat 28.1, Cholesterol 140, Sodium 1444.7, Carbohydrate 89.1, Fiber 8.7, Sugar 11, Protein 46.7

CHICKEN CASSEROLE WITH ENGLISH ALE AND STILTON AND WALNUT DUMPLI



Chicken Casserole With English Ale and Stilton and Walnut Dumpli image

For a hearty and flavourful meal try this slow-cooked chicken casserole served with blue cheese dumplings

Provided by English_Rose

Categories     Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 28

2 ounces flour
salt and pepper
8 chicken portions
1 teaspoon dried sage
4 ounces unsalted butter
8 slices streaky bacon, chopped
4 leeks, cut into 2in pieces
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
4 garlic cloves, chopped
4 sprigs fresh thyme, chopped
1 teaspoon sugar
1 1/2 cups ale
1 teaspoon malt vinegar
1 tablespoon Dijon mustard
2 1/2 cups chicken broth
1 bay leaf
8 ounces turnips, peeled and chopped into chunks
2 parsnips, peeled and chopped into chunks
2 ounces Stilton cheese, chopped
1 ounce walnuts, chopped
3 3/4 ounces flour
2 ounces suet
2 egg yolks
1/2 teaspoon salt
1 pinch nutmeg (1 good grating)
1 pinch pepper

Steps:

  • Preheat the oven to 350°F.
  • Season the flour generously with salt and freshly ground pepper. Dust the chicken portions with the seasoned flour and sage.
  • Heat the butter in a large casserole dish. Add in the chicken and brown on all sides. Remove the chicken and put to one side.
  • Add the chopped bacon to the casserole dish and fry for 2 minutes.
  • Add in the leeks, carrot, celery, onion and garlic and fry gently, stirring often, for 4-5 minutes.
  • Add the chopped thyme, sugar, ale, malt vinegar and the Dijon mustard and bring to the boil.
  • Pour the chicken broth into the dish, then add the browned chicken, bay leaf, rutebaga and parsnips.
  • Cover and bake in the preheated oven for ten minutes, then reduce the heat to 275F and bake in the oven for a further 1 hour 30 minutes.
  • Meanwhile, make the dumplings. Place the stilton, walnuts, flour, suet, egg yolks in a bowl. Add in the salt, freshly grated nutmeg and freshly ground pepper, mixing well.
  • Combine the stilton mixture into a dough and shape into small, even-sized balls.
  • Half an hour before the casserole has completed baking, scatter the dumplings over the casserole the top and bake, uncovered, for 30 minutes.

Nutrition Facts : Calories 1120.9, Fat 83.9, SaturatedFat 38, Cholesterol 216.2, Sodium 1735.3, Carbohydrate 61.8, Fiber 6.1, Sugar 10.6, Protein 25.2

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