CHICKEN AND DUMPLINGS CASSEROLE
Ingredients
- 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
Instructions
- 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.
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