Chicken Casserole with Potato Dumplings
Submitted by dealew
Tender shredded chicken simmered in a garlicky tomato sauce with bell peppers and green olives, ringed by golden potato dumplings and finished with Parmesan. Hearty, homestyle, and utterly satisfying.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsPoached chicken gets shredded and folded into a bright, garlicky tomato sauce loaded with bell peppers and briny green olives.
Potato dumplings line the edges of the baking dish like a soft, golden border, soaking up every bit of that saucy goodness from the center.
A generous shower of Parmesan ties it all together before it hits the oven.
This is comfort food with real backbone, the kind of one-dish meal that fills the kitchen with the scent of roasted tomatoes and garlic.
Kitchen Tips
- Poach the chicken breasts by bringing the broth to a boil, adding the chicken, then turning off the heat and covering for one hour. Gentle, foolproof, and keeps the meat juicy.
- Peel and seed the tomatoes for a smoother, more refined sauce
- Arrange dumplings snugly around the edges of the dish so they hold their shape and create a built-in bread basket for scooping
Ingredients
Directions
Cook chicken in broth: Bring broth to a boil, dump chicken, Turn off heat. Let stand 1 hour, covered. Let cool. Remove skin and bones and shred chicken. Make sauce. Cook onions in oil, stir in garlic, cook 1 minute. Add bell pepper, cook until wilted. Add chopped tomatoes and season. Simmer 10 minutes. Add chicken and ¼ cup broth to sauce. Cook 10 minutes. Set aside. Place dumplings in a baking dish all around close to the sides. Place chicken, olives and sauce in the center. Sprinkle parmesan on all. Bake in 350℉ (180℃). for 30 minutes.
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