Chicken Casserole With Potato Dumplings Recipe
Servings: 4
Ingredients
- 2 x Chicken breasts, with the bones and skins
- 4 c. Chicken stock
- 4 x Tomatoes, peeled and seeded
- 1/2 x Onion, minced
- 1/2 x Bell pepper, minced
- 2 x Cloves garlic, chopped
- 1/4 c. Pitted green olives, sliced Salt and pepper, to taste
- 1 lb Potato
- 1/2 lb Flour (up to 3/4)
- 1/4 c. Parmesan cheese, grated Salt and pepper, to taste Nutmeg
- 1 lb Mozzarella cheese, diced
- 2 Tbsp. Extra virgin olive oil
Directions
- 1. Cook chicken in broth: Bring broth to a boil , dump chicken, bring to a new boil cover to seal.
- 2. Turn off heat. Let stand 1 hour, covered.Let cold. Remove skin and bones and shred chicken.
- 3. Make sauce : Cook onions in oil, stir in garlic, cook 1 minute. Add in bell pepper, cook till wilted. Add in minced tomatoes and season. Simmer 10 min.
- 4. Add in chicken and 1/4 c. broth to sauce. Cook 10 min. Set aside.
- 5. Make dumplings:6. Cook potatoes in their skins. Peel and mash. Let cold.
- 7. Stir in flour, seasonings and parmesan to combine till hard.
- 8. Make 1 1/2 " balls, flatten them and place a dice of mozzarella in the center. Re shape the ball.
- 9. Place dumplings in a baking dish all around close to the sides.
- 10. Place chicken, olives and sauce in the center.
- 11. You may top ea dumpling with a little butter( an idea I just had)
- 12. Sprinkle parmesan on all. Bake in 350 for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 664g | |
| Recipe makes 4 servings | |
| Calories 869 | |
| Calories from Fat 358 | 41% |
| Total Fat 39.98g | 50% |
| Saturated Fat 16.59g | 66% |
| Trans Fat 0.08g | |
| Cholesterol 111mg | 37% |
| Sodium 1252mg | 52% |
| Potassium 1059mg | 30% |
| Total Carbs 68.35g | 18% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.91g | 3% |
| Protein 57.2g | 92% |
