Baked Chicken and Dumplins

Name: Baked Chicken and Dumplins
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8-10
Cuisine: American
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 (reserve for further use); 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

By Dana Moore AKA: Southern Gals Cook
@linemanswife

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!

Blue Ribbon Recipe

Patience is a virtue with this super yummy baked chicken and dumpling dish. Let it sit for a bit after completing the final step, and the end result will be wonderfully creamy. We loved that this simple dinner is packed with flavor. This meal will hit the spot and become a favorite around your dinner table.

Check out more of our delicious chicken recipes! The Test Kitchen

Rating:

★★★★☆ 137 votes4

Comments:

653 Comments

Serves:

8-10

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

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 (reserve for further use)
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
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How to Make Baked Chicken and Dumplins

Step-by-Step

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, salt, and pepper in a large stockpot. 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. Reserve broth.
When cool, shred chicken into pieces.
Preheat oven to 375 degrees. Melt 1 stick butter.
Pour butter into 3 quart baking dish.
Spread chicken on top of butter.
In a separate bowl, whisk flour and milk together.
Carefully pour evenly over top of chicken; scrape bowl.
In the same bowl whisk together 2 cups of the reserved 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 reserved 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!