Chicken and Dumplings Casserole

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 2 Celery, ribs
  • 1 cup Onion, small

• Canned Goods

  • 2 cups Chicken broth
  • 1 10.75 oz can Cream of chicken soup

• Baking & Spices

  • 1 Salt and pepper
  • 1 cup Self rising flour

• Dairy

  • 1/2 cup Butter
  • 1 cup Milk

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350F degrees.
• Spray a 9 x 13 baking dish with nonstick cooking 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).
• I seasoned my veggies with just a little bit of salt and pepper and I just let the butter melt as the veggies cooked.
• 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 this mixture over chicken (do not stir mixture).
• In another small bowl combine the chicken broth with the cream of chicken soup.
• Season this with a bit of salt & pepper.
• Pour this mixture over the chicken.
• Do not mix the layers.
• Then bake for about 40-45 minutes or until the casserole is set.

Nutrition