Chicken and Dumpling Casserole
Cooked chicken layered with melted butter, a flour and milk batter, and creamy broth, baked until golden.
Equipment
- 9 by 13 inch baking dish
- Whisk
- Mixing bowls
Ingredients
Main Ingredients
- 3 cup cooked chicken shredded or cubed
- 8 tbsp unsalted butter melted
- 2 cup low sodium chicken broth
- 1 cup self rising flour
- 1 cup milk
- 1 can cream of chicken soup 10.5 oz
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
- Layer chicken. Spread the cooked chicken across the dish and pour the melted butter evenly over it.
- Batter. Whisk the flour and milk until smooth, then pour it over the chicken without stirring.
- Soup layer. Whisk the broth and cream of chicken soup together, pour it over the batter without stirring, and season with salt and pepper.
- Bake. Bake uncovered 45 to 50 minutes until golden and bubbly at the edges, then rest 10 minutes.
Notes
Substitutions: Use leftover rotisserie chicken, shredded or cubed.
Tips: Pour the layers gently and do not stir them, because the dumplings form from the batter that rises through the broth.
Storage: Refrigerate for three to four days or freeze for two to three months.