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Chicken Dumpling Casserole
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!
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