Chicken and Dumpling Casserole
Courtesy of Deep South Dish
Now this recipe is fairly easy. I was surprised on how good it came out, because I have tried recipes like this before and they were a flop.
Ingredients
2 cans of chicken broth
4 pieces of boneless chicken breast (I used frozen from Walmart)
1/4 cup of butter
1 cup of self rising flour (or 1 cup of regular flour and 1 1/4 tsp of baking powder)
1 can cream of chicken soup
1 can of mixed veggies (I added this part, sneaking those veggies in again)
Here's how to make it.
First things first, if you're using raw chicken, you'll need to bring 2 cups of chicken stock to a boil.
Add the chicken breasts (or whatever pieces you are using) to the stock, bring back up to a boil, cover, reduce to simmer and cook for about 15 minutes.
Remove chicken and set aside to cool. Reserve the stock - you'll need it in a second.
Melt 1/2 a stick of butter and pour into a 9 x 13 inch baking pan.
When the chicken has cooled down, shred it. I usually use two forks to do this.
Spread the chicken on top of the butter in the baking pan.
Combine 1 cup of milk with 1 cup of self-rising flour. You can also substitute regular all purpose flour - simply add in 1-1/4 teaspoons of baking powder plus 1/8 teaspoon of salt and whisk that together before mixing with the milk.
And whisk that together.
Pour the flour mixture very slowly over the chicken so not to move the chicken around.
Don't stir!
Now strain the chicken stock that you used to cook the chicken in.
Add the cream of chicken soup to that.
And whisk it until it's well blended.
Pour that very slowly and carefully over the flour and milk mixture.
Again, do not stir!
Bake at 400 degrees F about 35 to 45 minutes or until top begins to brown.
Spoon out and enjoy!
First things first, if you're using raw chicken, you'll need to bring 2 cups of chicken stock to a boil.
Add the chicken breasts (or whatever pieces you are using) to the stock, bring back up to a boil, cover, reduce to simmer and cook for about 15 minutes.
Remove chicken and set aside to cool. Reserve the stock - you'll need it in a second.
Melt 1/2 a stick of butter and pour into a 9 x 13 inch baking pan.
When the chicken has cooled down, shred it. I usually use two forks to do this.
Spread the chicken on top of the butter in the baking pan.
Combine 1 cup of milk with 1 cup of self-rising flour. You can also substitute regular all purpose flour - simply add in 1-1/4 teaspoons of baking powder plus 1/8 teaspoon of salt and whisk that together before mixing with the milk.
And whisk that together.
Pour the flour mixture very slowly over the chicken so not to move the chicken around.
Don't stir!
Now strain the chicken stock that you used to cook the chicken in.
Add the cream of chicken soup to that.
And whisk it until it's well blended.
Pour that very slowly and carefully over the flour and milk mixture.
Again, do not stir!
Bake at 400 degrees F about 35 to 45 minutes or until top begins to brown.
Spoon out and enjoy!
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