chicken and dumpling casserole with veggies

Name: Chicken and Dumpling Casserole with Veggies
Prep time: 1 h
Cook time: 50 min
Yield: 5
Cuisine: American
Ingredients: 2 pound(s) chicken; 1 cup(s) frozen peas and carrots, thawed; 1/2 cup(s) frozen whole kernel corn, thawed; 1 cup(s) all purpose flour; 1 cup(s) milk; 2 tablespoon(s) butter, melted; 10 1/2 ounce(s) can cream of chicken soup; 2 cup(s) chicken broth; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) black pepper

182 Pinches 3 Photos

Janet Crow

Quinwood, WV

Updated on Aug 26, 2015

My Mama shared this recipe with me many many years ago and we just love it. It is delicious with the veggies and and without. I make it both ways all the time and everyone enjoys it.

Rate

prep time 1 Hr

cook time 50 Min

method Bake

yield 5-6 serving(s)

Ingredients

2 pounds chicken
1 cup frozen peas and carrots, thawed
1/2 cup frozen whole kernel corn, thawed
1 cup all purpose flour
1 cup milk
2 tablespoons butter, melted
10 1/2 ounces can cream of chicken soup
2 cups chicken broth
1/4 teaspoon salt
1/2 teaspoon black pepper

How To Make chicken and dumpling casserole with veggies

Step 1

Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of an 11x7 baking dish. Spread the veggies over the top of the chicken.

Step 2

Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.
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