Chicken and Dumpling Casserole

For a new spin on an old classic, you have got to try this recipe. This casserole taste just like good ole chicken & dumplings, but in an easy casserole form. Tender chicken in a rich and creamy gravy, topped with a golden brown, slightly crunchy top. Ultimate comfort food!


Chicken and Dumpling Casserole
Adapted From: Deep South Dish

3-4 cups of cooked chicken, shredded
2 cups chicken broth
1/4 cup (1/2 stick) of unsalted butter
1 cup self-rising flour *See Below
1 1/4 cups buttermilk (Regular milk may be used, decrease amount to 1 cup)
1 can cream of chicken soup (Used my Cream of Anything Soup Mix)
Salt to taste (Go easy, as it is very easy to over salt this dish)

Preheat oven to 400 degrees.

In a small bowl, melt 1/2 stick of butter in the microwave and pour it into the bottom of a 9 x 13 inch baking pan. Spread chicken on top of the butter.
Whisk together the milk and flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Don't stir!
Blend together the chicken broth and cream of chicken soup. Salt To Taste. Very carefully pour it over the flour and buttermilk mixture. Don't stir!
Place into pre-heated oven and bake, uncovered for 35 to 45 minutes, or until top is light golden brown.

*Make your own Self-Rising Flour

1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Stir the flour, salt, and baking powder together well with a whisk.