Prep time: 1 hr 25 mins | Cook time: 1 hr | Serves: 4-6
I made this again last night and as always it was a blast! Chicken and Dumpling Casserole has always been part of my family. From my grandma to my mom and now me. This casserole has always been my go-to. It’s super easy to throw together with only a few simple ingredients. If there are any leftovers, keep them in the fridge and simply reheat the next day. The truth is this casserole is even better the next day making this one of the best prep meal ideas. I have made a super simple modification by adding the baking powder. Before I used to just make this without it but soon figured that the batter is better with it.
Ingredients
2 pounds chicken ( I used all thighs)
1/2 teaspoon black pepper
1/4 tablespoon salt
2 cups chicken broth (I used the water my chicken cooked in)
1 can(s) cream of chicken soup
1 cup all-purpose flour
1 cup milk
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
How to make Chicken and Dumpling Casserole
Step 1: In a pot, place the chicken and pour enough water to cover the chicken. Place the lid on and cook the chicken for an hour over medium heat. When done, take the chicken from the pot, save the water, and allow it to cool.
Step 2: Once cooled, shred the chicken. Into the bottom of an 11 x 7-inch baking dish, place the shredded chicken. In a small bowl, whisk the flour, milk, and butter, then pour this over the chicken. Then, pour over the casserole the combined broth, soup, salt, and pepper. Make sure not to stir.
Step 3: Place in a 350 degrees oven and bake for about 45 to 50 minutes. When done, remove from the oven and let the casserole sit for a couple of minutes, then serve. Enjoy!
Ingredients
- 2 pounds chicken ( I used all thighs)
- 1/2 teaspoon black pepper
- 1/4 tablespoon salt
- 2 cups chicken broth (I used the water my chicken cooked in)
- 1 can(s) cream of chicken soup
- 1 cup all-purpose flour
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons baking powder
Instructions
Step 1: In a pot, place the chicken and pour enough water to cover the chicken. Place the lid on and cook the chicken for an hour over medium heat. When done, take the chicken from the pot, save the water, and allow it to cool.
Step 2: Once cooled, shred the chicken. Into the bottom of an 11 x 7-inch baking dish, place the shredded chicken. In a small bowl, whisk the flour, milk, and butter, then pour this over the chicken. Then, pour over the casserole the combined broth, soup, salt, and pepper. Make sure not to stir.
Step 3: Place in a 350 degrees oven and bake for about 45 to 50 minutes. When done, remove from the oven and let the casserole sit for a couple of minutes, then serve. Enjoy!
