Chicken Ragout with Cheddar Dumplings
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories530.2 kcal (27%)
Total Fat28.9 g (41%)
Carbs44 g (17%)
Sugars13 g (14%)
Protein23.5 g (47%)
Sodium1251.2 mg (63%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 cupscarrots
diagonally sliced
1 cupsweet red pepper
strips
3 tablespoonsbutter
¼ cupflour
2 cupschicken broth
1 cupmilk
1 tablespoonlemon juice
½ teaspoonsalt
½ teaspoonpepper
3 cupschicken
chopped, cooked
1 cupfrozen peas
thawed and drained
Topping
Instructions
Step 1
Arrange carrots and peppers in a steamer basket; place over boiling water for 8 minutes or until crisp-tender.
Step 2
Melt butter in a saucepan; make a white sauce with chicken broth and milk.
Step 3
Stir in lemon juice, s&p. Add chicken and veggies, stirring gently.
Spoon into a lightly-greased 11x7.
Step 4
Make biscuits (I use my own mix rather than baking mix in ingredients list.) Roll out dough, Sprinkle with Cheddar and pimiento, leaving a 1/2-inch border. Roll up jellyroll fashion, starting with long side.
Step 5
Cut into 1-inch slices and place atop casserole.
Step 6
Bake at 400° for 30 minutes or until biscuits are brown.
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