Chicken & Dumpling Casserole, an easy Family Favorite recipe
I look for quick, easy and delicious recipes to feed my hubby or take to family gatherings, and this one fits the bill nicely. Plus I’m half southern, being as my mom was from Tennessee. 🙂
I found this recipe on www.thecountrycook.net but it was originally featured in the Southern Bite cookbook (www.southernbite.com). It’s so easy to throw together and tastes really good. Give it a try, and be sure to check out the Southern Bite cookbook.
INGREDIENTS:
1/2 cup (1 stick) butter
1 small onion, chopped (about 1/2 cup)
2 ribs celery, chopped
3 cups cooked, shredded 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*, undiluted
salt & pepper to taste
* In Australia our cans are larger, but it still worked just fine.
DIRECTIONS:
Preheat oven to 350F/180C. Spray a 9×13 rectangular baking dish with non-stick 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.
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 over chicken (DO NOT STIR the mixture, you want layers).
Combine the chicken broth with the cream of chicken soup, and season with a bit of salt and pepper. Pour this over the chicken. (Again, DO NOT MIX the layers.)
Bake for about 40-45 minutes until the casserole is set. My oven is fan-forced so it was done in about 35-38 minutes. Allow to sit for a few minutes until the liquid stops bubbling, then serve with your favourite vegetables.