Chicken and Dumpling Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is an easy, quick way to make chicken and dumplings. It is not traditional, but it is delicious. IMPORTANT NOTE: this recipe requires self-rising flour. If you do not use self rising flour, it will not work, and you will not get dumplings, just soup. Also, self-rising flour loses its leavening power after 6 months, and it won't work then, either. So when making this recipe, please use freshly bought self-rising flour. For the chicken, I buy a rotisserie chicken, remove the skin, legs and wings, and chop up the breast and thigh meat. This should give you about 2 to 3 cups of chopped chicken. Reserve the wings and legs for another use. Ingredients:
3 cups chopped cooked chicken meat |
2 tablespoons olive oil |
1 small yellow onion, diced |
2 stalks celery, diced |
2 carrots, peeled and diced |
1 cup self-rising flour |
1 cup milk |
1 (10 1/2 ounce) can cream of chicken soup |
2 cups chicken broth |
1/2 teaspoon poultry seasoning |
Directions:
1. Preheat the oven to 400ºF.
2. Grease a 9 x 13 baking dish (I use Pam).
3. Put the chicken in the greased baking dish.
4. Sauté the onion, celery and carrot in the olive oil over medium heat for 5 minutes.
5. Whisk together the self-rising flour and milk, and pour over the chicken.
6. Whisk the cream of chicken soup, chicken broth, and poultry seasoning together, and stir in the sautéed vegetables.
7. Pour this mixture over the chicken. DO NOT STIR! IF YOU STIR, YOU WILL NOT GET ANY DUMPLINGS.
8. Bake, uncovered, on the middle rack of the oven at 400ºF for 40 minutes, or until the top is beginning to brown.
9. Let sit for 5 to 10 minutes before serving - this allows the sauce to set up. You can serve it right out of the oven, but the sauce will be thin.
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