Grease an ovenproof dish large enough for your amount of cut up cooked chicken.Saute in a good oil, some spring onions and a few mushrooms (depending on your amount of chicken), season, and place on top of chicken.
Sauce:
In a pyrex jug add
3/4pt. stock
1 tbl. plain flour
1 tbl. butter
Seasoning
Micro, stirring frequently, until a nice pouring sauce is made. (You could also use a mushroom cube.)
Pour over chicken.
Dumpling:
4 ozs. SR Flour
2 ozs. White vegetable fat (Trex)
Make into a crumb mixture then add
8 tbls. cold water
Seasoning and nice mix of dried (or fresh) herbs of choice
Mix together until a goodly dumpling is formed (slightly sticky)
Squish this out on a lightly floured surface, and place in dish to either cover chicken mix completely or just a nice dumpling in the centre of the casserole.
Place in preheated oven about 190 deg. C for at least 1/2 hr. until chicken casserole is hot and dumpling is cooked.
You can turn the heat down and leave this in the oven for a short time, until required.
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