“This is a recipe that my mother got from some cooking contest in the '50s. It is delicious and filling on a cold night. We all loved it so much that we would call it the 25 BILLION dollar casserole! Unfortunately, my family isn't big on dumplings, so I can't make this as often as I would like.”
READY IN:
2hrs 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat the meat with 1/2 c of flour and the paprika.
  2. Brown in vegetable oil; transfer to a casserole dish.
  3. Add can of onions.
  4. Combine one can of the chicken soup and one can water; pour over meat and onions.
  5. Bake at 350 for 45 minutes.
  6. While the meat is baking-- Combine 2 c flour, the baking powder, salt, poultry seasoning, celery seed, onion flakes and poppy seeds.
  7. Mix well, and add 1/4 c oil and 1 c milk.
  8. Drop tablespoons of dough into breadcrumbs which you have mixed with melted butter.
  9. Put dumplings on top of the meat; increase heat to 425 and bake for another 20 minutes.
  10. Make sauce; combine one can of cream of chicken soup and sour cream.
  11. Heat sauce and serve over meat and dumplings.

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