Chicken Leftovers Casserole with Herby Dumplings
Ingredients
- Splash of Vegetable Oil
- One small onion or leek or celery will do
- The equivalent of 3-4 chicken breasts or thighs
- 1.5 pints stock - either vegetable or chicken
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 red peppers - frozen mixed peppers are fine
- handful of green veg - I used green beans but peas mixed veg, even a small tin of broad or butter beans are fine
- 2 tbsp plain flour
- 1 tbsp double cream if you have it
- Herby Dumplings according to the instructions on the Atora packet
- 100 g self-raising flour plus extra to rub on your hands
- 50 g Atora Suet I used the Vegetable version
- Pinch of salt
- Cold water - About 6 tbsp
Instructions
- Soften the onions in a large pan until transparent
- Add the chicken/turkey and stock and bring to the boil
- Add the herbs and vegetables
- Add the Herby dumplings and cook for approx 25-30 mins (Instructions for making dumplings above)
- Right near the end add the flour (I let it down with 2 tsp water to make a runny paste before adding to the casserole to stop lumps)
- If you are using the cream, add it now.
- Add S & P to taste and serve immediately.
- Even though we had plenty of dumplings, we couldn't resist dunking granary bread in there too - Delicious!
Notes
Any vegetables are fine (I don't fancy mushrooms in it but I'm sure if you need to use some up they would do too)
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