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  • Suzenne Connelly

    CHICKEN DUMPLING CASSEROLE •3-4 cups of cooked chicken •1/4 cup (1/2 stick) of unsalted butter •1 cup of self-rising flour •1 cup of milk •2 cups of chicken stock/broth (low sodium is best) •1 can of Campbell's original condensed cream of chicken soup

  • Emmaline Cochran

    Chicken Dumplings Casserole w/leftover chicken recipes fun-stuff

  • Jordan Shelton

    Baked chicken and dumpling casserole

  • Michelle Mossbrooks

    Deep South Dish Chicken and Dumpling Bake Casserole

  • Beverly Williams

    Deep South Dish: Chicken and Dumpling Casserole Bake Ingredients: •3-4 cups of cooked chicken •1/4 cup (1/2 stick) of unsalted butter •1 cup of self-rising flour •1 cup of milk •2 cups of chicken stock/broth (low sodium is best) •1 can of Campbell's original condensed cream of chicken soup

  • Martha Lane

    Chicken and Dumpling Bake ©From the Kitchen of Deep South Dish Prep time: 15 min |Cook time: 45 min | Yield: About 8 to 12 servings Ingredients: 3-4 cups of cooked chicken 1/4 cup (1/2 stick) of unsalted butter 1 cup self-rising flour 1 cup milk 2 cups chicken stock/broth 1 can Campbell's cream of chicken soup Instructions: 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. ~Cooks Notes~ Use rotisserie chicken, leftover precooked chicken, canned chicken or 3 to 5 pieces of raw chicken - chicken breasts, mixed chicken parts. Poach raw chicken in the 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 stock. 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.

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3-4 cups of cooked chicken 2 cups of chicken broth 1/4 cup butter or margarine 1 cup self-rising flour 1 cup milk 1 can of cream of chicken soup. Melt butter in 9x13 baking dish spread chicken over butter, which together Milk & flour pour over chicken do not stir Whisk Chicken broth and cream of chicken soup Pour over mixture Bake uncovered for 35 minutes or until brown at 400 degree oven.

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