This casserole is a comforting and hearty dish that combines tender chicken, fluffy dumplings, and a savory sauce, all baked together in a single dish. It’s a modern twist on traditional chicken and dumplings, offering the same delicious flavors with the convenience of a casserole.

Ingredients

• For the Chicken Filling:
  • 1 lb of boneless, skinless chicken breast, cooked and shredded
  • 1 cup of low-sodium chicken broth
  • 1 cup of skim milk
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 1 cup of frozen peas
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • Salt and pepper to taste
• For the Dumplings:
  • 1 cup of whole-wheat flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of skim milk
  • 2 tablespoons of unsalted butter, melted
  • 1 large egg

Instructions

1. Prepare the Chicken Filling:
   1. Preheat your oven to 375°F (190°C).
   2. In a large skillet, heat the olive oil over medium heat. Sauté the onion, garlic, carrots, and celery until tender.
   3. Add the shredded chicken, chicken broth, and skim milk to the skillet. Stir in the frozen peas, thyme, rosemary, salt, and pepper. Let it simmer for about 5 minutes.
   4. Transfer the mixture to a greased 9×13-inch baking dish.
2. Make the Dumplings:
   1. In a bowl, whisk together the whole-wheat flour, baking powder, and salt.
   2. In a separate bowl, mix the skim milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
   3. Drop spoonfuls of the dumpling batter over the chicken mixture in the baking dish.
3. Bake the Casserole:
   1. Bake in the preheated oven for 25-30 minutes or until the dumplings are golden brown and cooked through.
   2. Remove the casserole from the oven and let it cool slightly before serving.