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Shredded chicken and maize dumpling casserole
- 2 cups chicken stock
- ¼ cup flour
- 1 small onion diced
- 1 celery stalk sliced
- 2 tbsp butter
- 1 sprig thyme
- Seasoning to taste
- 2 cups shredded roast chicken
- 1 cup frozen peas
- 1 cup frozen corn
For the dumpling dough
- ½ cup flour
- ¼ cup maizemeal
- 1 tsp baking powder
- ½ tsp salt
- 1/3 Cup milk
- 2 tbsp vegetable oil
- In a microwavable dish, whisk the flour and stock together. Place in the microwave at heat on full heat for 2 minutes.
- Remove and whisk through to ensure no lumps.
- Add the onions, celery, butter and thyme to the stock mixture. Cover with cling wrap and cut a small slit in the center.
- Microwave for 5 minutes.
- Remove using gloves and carefully remove the cling wrap
- Return to the microwave and cook for another 5 minutes uncovered.
- In the meantime, make the dough by mixing all the ingredients together until a dough is formed.
- Roll the dough into small bite size balls and set aside.
- Remove dish from microwave and mix in the shredded chicken, peas and corn.
- Place the dumplings and cover with cling wrap, with a small slit.
- Cook for 6 minutes then remove and serve .
- Chefs tip – replace the chicken with shredded/pulled pork or beef
