Chicken && Dumpling Casserole

Chicken && Dumpling Casserole 


1/4 cup butter

2 cups shredded or chopped cooked chicken

1 cup diced carrots

1/2 cup frozen peas

1 cup self-rising flour

1 cup milk

1 3/4 cup chicken broth

1 cup homemade cream of chicken soup (or 10-oz can condensed cream of chicken soup)


Preheat oven to 400F. Add butter to a 9x13" baking dish and transfer it to the oven so the butter can melt while the oven preheats.

Once the butter is melted, remove dish from oven. Add chicken, carrots, and peas on top of the butter.

In a small bowl, whisk together self-rising flour and milk. Pour this mixture over the chicken, carrots, and peas. Do not stir!

In another small bowl, whisk together chicken broth and cream of chicken soup until smooth. Pour this over everything in the dish. Again, do not stir!

Transfer back to the oven (be careful--remember, the dish is hot!) and bake for 40-50 minutes, or until the dumplings form and are starting to turn golden-brown.

Remove from oven and let sit for about 15 minutes before serving--the liquid will thicken as it cools.

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