Wednesday, November 20, 2013
Chicken & Dumpling Casserole Recipe
When I thought up this recipe, I was trying to do something I could come home from work and whip up really quick, but I also wanted to make some sort of comfort food. After all, its FREEZING outside. I was inspired by this from my chicken & dumpling slow cooker recipe I always use. This is short, simple, and right to the point!
4 cups cooked & shredded chicken (you can buy a rotisserie chicken, use leftover chicken, or cook a couple big chicken breasts and shred them)
2 cups chicken broth
1 can cream of chicken soup
1 cup flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1 cup milk
-Preheat oven to 400.
-Spray 9x13in baking pan with non-stick cooking spray.
-Spread the chicken in an even layer on the bottom of the dish.
-Whisk together flour, milk, salt, & baking powder. Pour over the chicken. This is the "dumpling layer" :)
-Stir together the chicken broth and cream of chicken soup and pour over the dumpling layer.
-Bake 35-40 minutes or until top starts to turn golden brown.
**Side note: Do not mix the layers together, that will defeat the purpose of them being LAYERS. Duh ;)