Chicken Casserole

Chicken Casserole

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Makes: 6 servings

Cook: 35 minutes

  •   Nonstick cooking spray, Pam®

  •  1⁄4  cup butter

  •  1  cup carrot and celery sticks, finely chopped, Ready Pac® Party Pac

  •  1⁄2  cup diced onions, Ready Pac®

  •  2  teaspoons bottled garlic blend, Gourmet Garden®

  •  1  teaspoon poultry seasoning, McCormick®

  •  2  jars (12 ounces each) chicken gravy, Heinz®

  •  1  store-bought rotisserie chicken, skin and bones removed, meat cut into bite-size pieces

  •  21⁄4  cups frozen petite peas, C & W®

  •   Salt and ground black pepper

  •  2  cups baking mix, Bisquick®

  •  2⁄3  cup buttermilk

  •  2  teaspoons finely chopped fresh flat-leaf parsley




Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.

In a large saucepan, heat butter over medium heat. Cook and stir chopped  carrot and celery, onions, garlic, and poultry seasoning until tender. Stir in gravy. Bring to a boil. Stir in chicken and peas; season to taste with salt and pepper. Transfer to prepared baking dish and set aside.

For dumplings, in a medium bowl, stir together baking mix, buttermilk, and parsley until moistened. Drop by tablespoonfuls onto casserole.

Bake, uncovered, for 25 minutes. Cover with foil and bake about 10 minutes more or until dumplings are cooked through. Serve hot.

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