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Chicken and Dumplings Casserole


  • 2 cups sifted flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup shortening
  • 1 cup milk
  • 1 can mushroom pieces, drained
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  • 1 cup diced, cooked chicken
  • 2 Tbsp. chopped onion
  • 1 package frozen peas, cooked and drained
  • 1 can cream of mushroom soup


Sift together the dry ingredients. Cut in the shortening. Blend in 3/4 cup of the milk. Roll out on a floured board or pastry cloth into 12x18 inch rectangle. Cut into 6 squares.combine the mushrooms, chicken, onion, 1 cup of the peas and 1/2 of the soup. Place by tablespoonfuls in the center of the biscuit squares. Bring the corners of the dough up so that they lap over each other, then press the edges together to seal. Place in a greased 9x13 pan and bake in a 425 degrees F oven for 15-20 minutes, or until biscuits are done.combine the rest of the soup, milk and peas to serve hot over the dumplings.

By Robin from Washington, IA

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