Monday, May 18, 2015

Chicken and Dumpling Casserole

We love chicken and dumplings at our house, but it takes so long to make a homemade pot. Here's a recipe you can put together quickly and feel like you're (almost) eating the real thing.


1 stick of melted butter
4/5 boneless chicken breast boiled
1 cup of self-rising flour
1 cup of milk
1 can of cream of chicken soup
2 cups of chicken broth

Preheat the oven to 350 degrees. Boil and chop up the chicken breast. Lightly spray the bottom of a 13x9 dish with cooking spray. Line the bottom of the dish with the chicken. Pour the melted butter over the chicken.

Combine the flour and the milk. Mix (I whisk) well. 

Pour this over the chicken and butter.

Combine the cream of chicken soup and the chicken broth. This can of broth is 14.5 ounces, just shy of the 2 cups it calls for. This is all I use, but you can save a little of the left over broth from cooking the chicken and add it. Once combined, pour over the chicken.

Bake at 350 degrees for 1 hour. We like ours pretty brown on top, so I usually cook it about 15 minutes longer. The longer it cooks, the more crust-like the top becomes. It will have liquid in it when it comes out, so don't think it's not ready. Add just about any side and a roll, and you'll have your next favorite meal.

Two more days of school!!! Do I sound happy about that?


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