Chicken and Dumpling Casserole
Ingredients:
3 cups cooked chicken, shredded use rotisserie or any cooked chicken
cup unsalted butter, melted
1 cup all-purpose flour
1 tablespoon baking powder
teaspoon salt
1 cup whole milk
1 can 10.5 ounces cream of chicken soup
2 cups chicken broth
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Directions:
Preheat Oven: Preheat your oven to 350F 175C. Grease a 9×13-inch baking dish.
Layer the Chicken: Spread the shredded chicken evenly in the bottom of the prepared baking dish. Pour the melted butter evenly over the chicken.
Prepare the Dumpling Mixture: In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and stir until just combined, forming a smooth batter. Carefully pour the batter over the chicken, spreading it evenly without mixing.
Make the Soup Mixture: In another bowl, whisk together the cream of chicken soup and chicken broth. Pour this mixture over the batter layer, spreading it evenly across the top without stirring.
Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the casserole is bubbly.
Serve: Remove from the oven and let it cool slightly. Garnish with fresh parsley and serve warm.
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 45 minutes Total Time: 55 minutes
Kcal: 400 kcal per serving Servings: 6 servings
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