Chicken and Dumpling Casserole
Family Tested & Approved
shredded, cooked chicken (2 large breasts) **
butter or margarine, melted
1 - 10.5
can, cream of chicken soup
Spray an 11x7 casserole pan with PAM. Spread shredded chicken on the bottom.
Sift flour and baking powder and whisk in the milk and butter. Pour over the chicken.
Stir together the broth, soup and pepper. Pour over the casserole -- DO NOT STIR!
Bake at 350° for 50 - 60 minutes.
Let sit a few minutes before serving to allow the gravy to thicken.
** Cook chicken in 2 cups of water with 2 bouillon cubes, strain, and that for the broth in the recipe.