Chicken Dumpling Casserole

Jeff and I had been calling this by another name… but the other name didn't really fit… so tonight at dinner we gave this the new name of Chicken Dumpling Casserole.


Ingredients:
  1 pound Ground 99% Fat Free Chicken
    (alternately 1 pound skinless Chicken Breast, diced)
  Spices (see variations below)
  1 can Campbell's Light Cheddar Cheese Soup
  2 small (1/2 pound total) Zucchini, chopped
  1 Bell Pepper (Red, Orange or Yellow), chopped
  1 rib celery, sliced
  1 cup chopped Portobello (Crimini) mushrooms
  1/2 cup water
  4.5 oz (by weight) All Purpose Flour
  1/2 Tbl Baking Powder
  1/2 tsp Table Salt
  1/4 cup Fat Free Sour Cream
  1/4 cup Sparkling Water (unflavored)
  1/2 cup finely shredded Sharp Cheddar Cheese
  1 Tbl Egg Whites or Egg Beaters


Spices - I've done 2 variations & they've both gotten the approval of Jeff, here they are:
  Variation 1:
    2 tsp Sausage Spice (see recipe)
    1 tsp Ground Sage

Chicken cooked with Spices

  Variation 2:  Grind together in a mortar & pestle
    1 tsp Coarse Sea Salt
    1 1/2 tsp Dried Sage Leaves
    1 tsp Dried Whole Rosemary


Cook the chicken with the Spices in a non-stick skillet/wok sprayed with Olive Oil until the chicken is cooked through & slightly golden.  Preheat oven to 400F.

Vegetables cooking in the Sauce

Add in the  chopped vegetables, soup, and water. Bring to a boil then reduce to a simmer, leave on simmer until the vegetables are cooked through.  If the sauce gets too thick additional water can be added, but you want a thick sauce.

Dumpling Dough

While vegetables are cooking, mix together in a small bowl the Flour, Baking Powder, Table Salt, Sour Cream, Sparkling Water, and shredded Sharp Cheddar Cheese.  This will make a biscuit-like dough for the "dumplings".

Dotting the Dough on top.

Spray a 8" round Casserole dish with Spray Olive Oil, place the Chicken & Vegetable mixture into the Casserole, dot the Dumpling Dough on top, covering the top as much as possible.

Dumpling Dough covering top

Use a brush to brush the Egg Whites / Egg Beaters onto the top of the dough (this is just for color and can be skipped).


Pop the casserole into the oven for 20-25 minutes, just long enough for the "dumplings" to cook, remove & let rest a few minutes before serving… enjoy!!

Yum!!