CHICKEN AND DUMPLINGS CASSEROLE
This Chicken and Dumplings Casserole is a family favorite. The dumplings make themselves! Tender, cooked chicken in a creamy flavorful sauce!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 1/2 cup salted butter (1 stick)
- 1 cup small onion, chopped
- 2 ribs celery, chopped
- 3 cups cooked (shredded or diced) 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
- 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).
I seasoned my veggies with just a little bit of salt and pepper and I just let the butter melt as the veggies cooked.
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.
Pour this mixture over the chicken.
Do not mix the layers.
Then bake for about 40-45 minutes or until the casserole is set.
- Use store-bought rotisserie chicken to make preparation even faster
- You must use self-rising flour in this recipe (not all-purpose)
Calories: 415kcal | Carbohydrates: 24g | Protein: 23g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 861mg | Potassium: 396mg | Fiber: 1g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 2mg