Chicken Casserole with Dumplings
This chicken casserole with dumplings is such an easy receipt to make and is so tasty! This recipe was cooked in a camp oven mate, made by Southern Metal Spinners.
2 onions, diced
500grams chicken thigh fillets – cubed
50 grams flour
2 carrots, chopped
4 sticks of celery, chopped
2 medium potatoes, peeled and evenly cubed
2 tin of cream of chicken soup
1 tin whole champignons
500mls – 1-litre chicken stock
Can of peas
1 cup flour
30 grams butter
Parsely, dried or fresh
In a camp oven, add a splash of oil then add onion and garlic and brown for a couple of minutes.
Cover chicken with flour and brown in the camp oven then add carrots, celery and potato and stir to combine.
Add tins of soup and champignons, add 500mls chicken stock and stir well. Cook for around 45 minutes, check consistency and add more chicken stock if needed, then stir in the can of peas.
While the casserole is cooking, make your dumplings by adding flour and butter to a bowl.
Use your fingertips to rub butter into flour to make a breadcrumbs consistency.
Add parsley and salt and fold through then make a well in the centre and add enough milk until combined to form a dough.
Add dollops of dough on top of the casserole mixture then cook for a further 15 minutes.
Want more camp oven recipes? Check out our e-book!