Chicken and Dumpling Casserole
Will have to get another photo, as did not know they were blurred till after everyone dug in this evening:)
4-5chicken breast, cooked and shredded
1/2 stickunsalted butter, melted
1 cself rising flour
1 cmilk, 2%
1 can(s)cream of chicken soup, fat-free
2 cchicken broth ( see below)
2-3chicken bouillon cubes
How to Make Chicken and Dumpling Casserole
- Preheat oven to 400 degrees. Place chicken breast in pot of water and boil with a few chicken bouillon cubes (as I use this as my chicken broth). Cook until breast are done. Then once cooled, shred.
- Melt butter then place in glass 13 x 9 pan. Place chicken in pan. Then mix flour and milk together. Pour over chicken, DO NOT STIR OR MIX. Then strain off 2 cups of broth and mix with soup. Pour this over the flour/milk mixture. Again, DO NOT STIR OR MIX.
- Place in oven and bake for about 35-40 minutes. The top will be golden brown.