My friends and family LOVE this recipe. It's easy, quick and so good! I adapted this from a recipe I found on an online cooking blog. This will remind you of chicken and dumplings but does not make 'actual' dumplings. The only time consuming part of this dish is boiling the chicken and taking it off the bone. Notice this recipe calls for no salt. Be careful if you do add salt to your chicken when boiling as the soup adds plenty of salt in my opinion. If you are looking for something to do with that leftover Thanksgiving turkey this recipe would be great!
Boil chicken in stockpot until tender and done, approx. 45 mins to 1 hour. Remove the chicken and allow to cool. Reserve broth. When cool remove chicken from bone and set aside.
Melt 4 tablespoons of your butter in the bottom of a 9 x 13 inch baking dish reserving the other tablespoon. Spread cooled chicken pieces on top of the butter. Sprinkle your prepped onion, celery and carrots over top of chicken. Note: adding the vegetables is optional, just as good without!
Measure self rising flour into small mixing bowl and slowly whisk in your milk a little at a time. When blended, slowly pour that over the chicken and vegetable mixture taking care not to disturb the chicken too much. Don't stir it up!
Empty cream of chicken soup into your mixing bowl and slowly whisk in your broth a little at a time until soup mixture is smooth. Very carefully pour that over the flour and milk mixture and again, don't stir it up! Drizzle remaining tablespoon of butter over the top.
Bake uncovered at 400 degrees for 45 minutes, or until top is light golden brown. Let set for 5 or 10 minutes and serve.