• D Stepp | The Shady Porch & Craft-D-ness

    Chicken Dumpling Casserole - Tastes a lot like my Nan's chicken and dumplings but without all the fuss! Family Favorite! #chickendumplings #casserole #chicken #Sundaydinner by The Shady Porch

  • Tiffany Belcher

    Chicken Dumpling Casserole Chicken Dumpling Casserole Ingredients 3 boneless, skinless chicken breasts, boiled and shredded* 2 cups chicken stock (from boiling the breasts above) 1/2 stick of butter (1/4 cup) 1 cup self-rising flour 1 cup milk 1 can cream of chicken soup  (*you can use any chicken you choose this is simply what we use most often) Directions:  Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil and then turn off the heat, place a lid on your pot and all to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and all to cool.  Preheat oven to 400 degree. In 9x13 casserole dish melt 1/2 stick butter.   Spread shredded chicken on melted butter. Set aside. In small bowl, mix milk and flour and slowly pour over chicken. Do not stir the chicken!  Note: If you want to serve this as a pot pie, add the layer of vegetables now and again, do not stir. Take 2 cups of the chicken stock (strain it, if you choose) and whisk in a can of cream of chicken soup. Once blended, pour over over the flour/milk layer of casserole and again...Do Not Stir! Bake casserole for 30-40 minutes, or until the top is golden brown. Update - I made this again the other night, and if possible, it was even better! In this latest casserole, I used whole chicken parts, and added 3 chicken bouillon cubes to make the chicken stock.  I also used  Cream of Chicken soup with Herbs. These few changes really enhanced the flavor! It was so much richer and made it much more like my Gran's Chicken and Dumplings. SO GOOD!

  • Diane Neff

    Chicken and Dumpling Casserole. Very quick to prepare. Such a great comfort food.. 3-4 cups of cooked chicken1/4 cup (1/2 stick) ofunsalted butter1 cup of self-rising flour1 cup of milk2 cups of chicken stock/broth (low sodium is best)1 can of Campbell'soriginal condensed cream of chicken soupInstructions: If you are using fresh, raw chicken, please see cook's notes at the bottom of the recipe. Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir. Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.  Cooks Notes: Use rotisserie chicken, leftover precooked chicken, canned chicken or 3 to 5 pieces of raw chicken - chicken breasts, mixed chicken parts. When using other sources of chicken other than freshly cooked, such as canned or a pre-cooked rotisserie chicken, they are already fairly salty, so keep that in mind with the other products you are using containing sodium (broth, soup). To substitute all purpose flour, use 1 cup of flour and add 1-1/4 teaspoon of baking powder plus 1/8 teaspoons of salt. Leftovers reheat nicely, but casserole does not freeze well.  How to Poach Raw Chicken: Heat 3 to 4 large boneless, skinless chicken breasts and 2-1/2 cups of chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the broth from the saucepan. Once cooled, chop or shred. May also use water and bouillon in place of the broth. Chicken Pot Pie Casserole: Make this an all-in-one meal by adding drained canned mixed veggies, or cooked/steamed frozen or fresh veggies. Cook 2 sliced carrots, 2 sliced celery stalks, a diced potato and a chopped onion, in about 3 cups of chicken broth. If using water and bouillon, may season the water with bay leaf, herbs or other non-salt seasonings. When the veggies are tender, drain but reserve the broth. Put the veggies on top of the shredded chicken and add about 1-1/2 cups of frozen peas. Finished as above, using the reserved broth from the veggies.

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