Friday, March 14, 2014

Chicken and Dumpling Turnovers & Broccoli Casserole

This one came completely out of my head, so my ingredient measurements are estimated. This is probably the dinner I'm most proud of this month!

Chicken and Dumpling Turnovers

  • 2.5 cups of flour
  • .5 cup of butter or margrine
  • 1/3 cup of milk
  • tablespoon of olive oil
  • cream of chicken soup
  • can of chicken breast
  • 1 cup of shredded cheese
  • season to taste ( I used basil and oregano, onion powder, and salt)
1. Preheat oven to 375. Mix flour, butter, milk, and seasoning in a bowl. As if firms kneed with hands, adding olive oil until the dough can be rolled.
2. In a bowl mix cream of chicken soup, chicken, and shredded cheese.
3. Roll the dough into 2 inch balls and flatten into larger circles.

 4. Place a spoonful of the chicken mixture onto each one and fold over.
5. Push down the edges of the turnovers with a fork.

6. Bake in oven for 10-14 minutes until bread begins to golden.

Broccoli Casserole

  • Leftover mixture from the turnovers
  • bag of frozen broccoli
  • 1tablespoon of butter or margrine
  • breadcrumbs
Mix the broccoli and chicken mixture and place in casserole dish. Lightly cover with breadcrumbs and drizzle with butter. Bake.


1 comment:

  1. I have been reading your blog starting with your newest post and worked my way down to this one... i just had to comment! It looks deliciously mouthwatering and I cannot wait to try it out! My kids are against broccoli but their new favorite is Broccoli Cheese soup, so they may be warming to it. lol