Baked Chicken and Dumplins

Recipe Rating:	115 Ratings4
Category:	Chicken
Collections:	Fall Favorites
Keywords:	Thanksgiving, Christmas, Casserole, potluck, family, gatherings
Serves:	8-10
Prep Time:	15 Min
Cook Time:	1 Hr 15 Min

Ingredients

4-5 large	chicken breast, boneless
1 stick	real butter
1 1/2 c	self-rising flour
1 1/2 c	milk
1/2 c	sour cream
3 c	chicken broth
1 can(s)	cream of celery soup
1/2 tsp	savory (rosemary or thyme may be used)
4 Tbsp	real butter
	salt and pepper to taste

Pinched by RedScorpion, and 10,746 more.

Dana Moore AKA: Southern Gals Cook

Well Seasoned

Alvaton, KY (pop. 31,389)

linemanswife

Member Since Aug 2011

Dana Moore's Notes:

I wanted chicken and dumplins for supper but I didn't want to go through the hassle of making the dough for the dumplins and I also wanted to be able to put it in the oven. So, I came up with this and it came out pretty good I think. Please try it and let me know what you think. Enjoy!

Comments from the Test Kitchen:

Patience is a virtue with this super yummy dish; Let it sit for a bit after completing the final step, and the end result will be wonderfully creamy.

Directions

NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.

Place chicken, 4 tablespoons butter and salt and pepper in a large stock pot and cover with water, at least 2 inches over the chicken. Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. When cool, shred chicken into pieces.

Preheat oven to 375 degrees.
Melt 1 stick butter and pour into 3 quart baking dish. Spread chicken on top of butter. In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl. In the same bowl whisk together 2 cups chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.

Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplins.

If you love this recipe please visit www.southerngalscook.com for more recipes to enjoy and share!

Comments

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Dana Moore AKA:... linemanswife

I shared a photo of this recipe.

Laura Mattingly lauramay814

Sep 25, 2011

i wonder could cream of chicken be substituted for cream of celery or another cream soup? sounds good otherwise....just trying to use some of the stuff I have on hand....

Dana Moore AKA:... linemanswife

Sep 27, 2011

Yes, you could use Cream of Chicken with this recipe. However, I don't think I would use Cream of Mushroom that might change the taste. Also, if you don't have Savory on hand you could substitute it with thyme, rosemary or sage. Enjoy!

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

deb baldwin messinthekitchen

Oct 21, 2011

Congratulations, Dana, on your first blue ribbon!

Melissa Varady mvaradyteach

Oct 21, 2011

I can't wait to try this! I love chicken and dumplings, but for some reason neither my husband nor I can get the dumplings right. Congratulations on the Blue Ribbon and thanks for sharing.

Dana Moore AKA:... linemanswife

Oct 22, 2011

Thanks to everyone for all the kind words. I am excited that my recipe was awarded a blue ribbon. I can't believe something I threw together could have been such a hit.

Mary Louise BlueRibbonBaking

Oct 26, 2011

This sounds really really good and EASY! I am trying it this weekend.
I'll bake a squash to have with it and Apple Pie for dessert.

Mary Louise BlueRibbonBaking

Oct 26, 2011

Oh,congrats on the Blue Ribbon!
I meant to ask. I have never had chicken and dumplings, but do you serve mashed potatoes with it? All I know it this sounds so good for a crisp fall day!

Jan Mullikin jmulliki

Oct 27, 2011

Sounds delish! I ca't wait to try this recipe! I love chicken and dumplings but rarely make them as they take so long to steam, etc. This would be wonderful substitution! Thanks for sharing and congrats. on the blue ribbon!