Creamy Chicken Casserole with Cheese & Herb Dumplings4051
1 large carrot, sliced relatively thin
2 Tbsp dried peas (or half a cup of frozen peas)
1.5 cups of butternut pumpkin, cut in small cubes
Corn kernels cut from 1 large fresh corn cob
1kg skinless chicken thigh fillet, diced
1 x 420g can of condensed cream of chicken soup (no water added)
1 x cup of soup sachet of spring vegetable soup (dry)
1 tsp wholegrain mustard
1 tsp Worcestershire sauce
1 tsp minced garlic
½ tsp cracked black pepper
1 cup liquid chicken stock
1 cup SR flour
½ tsp mustard powder
½tsp dried oregano
½tsp dried parsley
½ cup grated parmesan cheese
½ cup milk
1Combine all casserole ingredients in slow cooker and cook on low for 4hrs
2To make dumplings, combine the flour, mustard, and herbs in a large bowl. Add the butter and use your fingertips to rub in until crumbly. Stir in the parmesan, then make a well in centre. Add milk and use a knife to combine until mixture starts to clump together.
3Gently gather dough together and make golf ball sized dumpling balls (I made 14 ) . Gently drop them on top of casserole, spaced apart, as they will expand.
4Cover with tea towel trick and continue to cook on low for another 45-60mins or until dumplings are cooked.