- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- 1 serve veg or fruit
Embrace the colder months with this hearty chicken and dumpling bake recipe.
- Serves4
- Cook time30 minutes
- Prep time5 minutes
Ingredients
- 1 tbs vegetable oil
- 450g Coles Deli RSPCA Approved Chicken Leg Fillets, coarsely chopped
- 2 cups (240g) Coles Snap Frozen Vegetable Mix
- 410g can condensed cream of mushroom soup
- 2 cups (300g) self-raising flour
- 1/2 tsp salt
- 1 cup (250ml) coconut milk
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 210°C. Heat oil in a medium frying pan over medium-high heat. Cook chicken, turning, for 5 mins or until beginning to brown. Add the vegetables and cook, stirring, for 2 mins or until heated through. Add the soup and bring to a simmer. Season. Transfer to a 2L (8 cup) casserole dish.
Step 2
Combine the flour and salt in a medium bowl. Add the coconut milk and a 1/4 cup (60ml) water and stir until mixture comes together as a dough. Drop tablespoonfuls of dough over the top of chicken mixture. Spray with a little spray oil and season with pepper. Bake for 20-25 min or until golden and cooked through.
Chicken and dumpling bake
- Serves4
- Cook time30 minutes
- Prep time5 minutes
Ingredients
- 1 tbs vegetable oil
- 450g Coles Deli RSPCA Approved Chicken Leg Fillets, coarsely chopped
- 2 cups (240g) Coles Snap Frozen Vegetable Mix
- 410g can condensed cream of mushroom soup
- 2 cups (300g) self-raising flour
- 1/2 tsp salt
- 1 cup (250ml) coconut milk
Description
Embrace the colder months with this hearty chicken and dumpling bake recipe.
Method
Step 1
Preheat oven to 210°C. Heat oil in a medium frying pan over medium-high heat. Cook chicken, turning, for 5 mins or until beginning to brown. Add the vegetables and cook, stirring, for 2 mins or until heated through. Add the soup and bring to a simmer. Season. Transfer to a 2L (8 cup) casserole dish.
Step 2
Combine the flour and salt in a medium bowl. Add the coconut milk and a 1/4 cup (60ml) water and stir until mixture comes together as a dough. Drop tablespoonfuls of dough over the top of chicken mixture. Spray with a little spray oil and season with pepper. Bake for 20-25 min or until golden and cooked through.