Sunday, September 9, 2018

Chicken & Dumpling Casserole



1/2 cup butter 1 stick
1 cup small onion chopped
2 ribs celery chopped
3 cups cooked shredded chicken
1 cup Self-Rising Flour
1 cup milk 2% or higher
2 cups chicken broth
1 10.75 oz can cream of chicken soup undiluted
salt and pepper to taste


Preheat oven to 350F degrees.
Spray a 9 x 13 baking dish with nonstick cooking spray.
In a small skillet over medium heat, melt the butter and add chopped onion and celery.
Cook for about 8-10 minutes (until veggies are soft).
Pour the butter and veggie mixture into your prepared baking dish.
Add the chicken in a layer on top of the vegetables.
In a small bowl, combine self-rising flour with milk.
Pour this mixture over chicken (do not stir mixture).
In another small bowl combine the chicken broth with the cream of chicken soup.
Season this with a bit of salt & pepper (optional).
Pour this mixture over the chicken.
Do not mix the layers.
Then bake for about 40-45 minutes or until the casserole is set.

Comment:  This is one of the best recipes I've found in a long time!    The only changes I made was to use rotisserie chicken that was garlic seasoned and I used only 1 cup of chicken broth instead of 2 which turned out perfect.  This is moist, tender, but mostly simply delicious.  This will be a dish I make quite often.  P.S. - add a small can of drained English peas or peas and carrots before adding the chicken layer for a chicken pot pie!

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