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.
