Creamy Chicken Casserole & Herby Dumplings
Tender chicken, lots of veg & soft, pillowy dumplings! I use chicken thighs because they have more flavour & are better value.
Serves 4 Approx £1.45 per person
Prep time 10 mins Cooking time 1 hour
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Ingredients
- 500g boneless & skinless chicken thighs, chopped
- 1 can condensed chicken soup
- 2 medium carrots, sliced
- 1 large leek, sliced
- 150g chestnut mushrooms, sliced
- 2tsp wholegrain mustard
- salt & pepper
For the Dumplings:
- 200g self raising flour
- 100g suet
- 2 tsp dried thyme
- pinch of salt
- cold water
Pre-heat the oven to 190C/375F/Gas 5.
In a large casserole dish, place the chicken, carrots, leeks & mushrooms.
Pour over the can of soup, fill the can with water then add the water to the dish.
Give it a good stir, then season with salt a freshly ground black pepper. Stir in the mustard.
Cover & place in the oven.
To make the dumplings mix the flour, suet, dried thyme & a pinch of salt with enough water to make a pliable dough.
Divide the dough into 8 or 4 & roll into balls.
After 40 minutes remove the casserole from the oven, uncover & carefully place the dumplings on top.
Place back in the oven (without the lid) for a further 20 minutes.
Serve immediately.
