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Creamy Chicken Casserole with Cheese & Herb Dumplings

5 from 3 votes
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Serving: 5
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes

Ingredients
 

Casserole

  • 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

Dumplings

  • 1 cup SR flour
  • ½ tsp mustard powder
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • 60g butter
  • ½ cup grated parmesan cheese
  • ½ cup milk

Instructions
 

  • Combine all casserole ingredients in slow cooker and cook on low for 4hrs
  • To 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.
  • Gently 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.
  • Cover with tea towel trick and continue to cook on low for another 45-60mins or until dumplings are cooked.
  • Serve with steamed green veg on the side
  • (The Tea Towel Trick)
  • This recipe also features on page 148 of our book SLOW COOKER CENTRAL - READY SET SLOW! Available on the shop page of this website.
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