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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Tuesday, December 6, 2016

Chicken & Dumpling Casserole

Don’t you just love chicken and dumplings? I do. I enjoy them in almost any form. Homemade, store bought or restaurant dumplings....bring it! I’ll eat it in any form or fashion. Like this casserole. Now the “dumplings” are really a dumpling unless you consider the dough in this to be one BIG dumpling...but the taste is the same. And this is SO simple! As I was throwing this together I realized that I didn’t have any cream of chicken soup so I made my own and it was awesome. Normally I don’t do that...I just go the easy route which is opening a can but don’t be shy about making your own. Anyway....very good casserole right here. Easy to make and easy to eat!

Chicken & Dumpling Casserole
 
1 rotisserie chicken ~ shredded (about 3 cups chicken)
4 tablespoons butter
1 cup milk
1 cup flour
1 1/4 teaspoons baking powder
2 cups chicken broth
1 10-ounce can cream of chicken soup
Salt and pepper to taste
 
Preheat the oven to 400 degrees.
 
Cut the butter into pats and add to a 9x13 inch baking pan. Place the pan in the oven and allow butter to melt for about 5 - 10 minutes, watching carefully so it doesn’t burn.
 
Scatter shredded chicken over the butter in the pan.
 
In a medium bowl, combine the flour, baking powder and salt and pepper with a whisk.
 
Add the milk and whisk until smooth.
 
Pour milk/flour mixture over the chicken. Do not stir.
 
In a medium bowl, combine the chicken broth and the cream of chicken soup until smooth.
 
Pour over the broth mixture over the chicken mixture in the pan. Do not stir.
 
Bake uncovered for 40 - 45 minutes until lightly golden brown on top.
 
Allow to sit for about 5 -10 minutes before serving.

Here we go. You can see my little bowl of homemade cream of chicken soup on the right. Pretty ding-dang tasty.

Cut up the butter and melt it in the 
pan in the microwave. Then add the shredded chicken. Oops, not pictured.

Whisk together the flour, baking 
powder, and salt and pepper.

Then add the milk and 
whisk until smooth.

Pour milk/flour mixture over the 
chicken in the pan. DON'T STIR!!

Mix the chicken broth and the 
cream of chicken soup together.

Then pour over the chicken 
in the pan. DON'T STIR!

Bake and serve!




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