Chicken casserole with dumplings recipe

Ingredients

• 500 grams chicken thighs, diced
• 4 potatoes, cubed
• ½ cup plain flour
• 1 can whole champignons, Olive oil drained
• 1 litre chicken stock
• 1 can peas, drained
• 2 brown onions, quartered
• 1½ cups self raising flour
• 2 large carrots, sliced
• 60 g soft butter
• 4 cloves garlic, diced
• 125 ml milk
• 1 can condensed chicken soup
• Salt and parsley to taste
• 2 stalks celery, sliced

1. Add onion and garlic to preheated camp oven and cook off for a few minutes. In a bowl, lightly coat chicken thighs in half cup of flour then add to camp oven. Cook until golden brown.
2. Add chopped carrots, celery and potato, stir then add can of soup and champignons. Stir then add 750 ml of chicken stock. Cook for half an hour before adding peas, and adding more stock if needed.
3. To make dumplings, add self raising flour to a bowl and rub in butter.
4. Roughly chop parsley then add this and salt to taste, stir to combine.
5. Make a well in the centre, add milk then stir with a knife until a dough forms. Roll dough into even sized balls and carefully drop onto top of casserole. Cook dumplings for a further 15 minutes then serve.