Chicken and Dumpling CasseroleAngels Homestead

Chicken and Dumpling Casserole

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For a new spin on an old classic, you have got to try this recipe. This casserole taste just like good ole chicken & dumplings, but in an easy casserole form. Tender chicken in a rich and creamy gravy, topped with a golden brown, slightly crunchy top. Ultimate comfort food!

Chicken and Dumpling Casserole

3-4 cups of cooked chicken, shredded
2 cups chicken broth
1/4 cup (1/2 stick) of unsalted butter
1 cup self-rising flour *See Recipe Below
1 1/4 cups buttermilk Regular milk may be used, decrease amount to 1 cup
1 can cream of chicken soup Used my Cream of Anything Soup Mix
Salt to taste Go easy, as it is very easy to over salt this dish

Preheat oven to 400 degrees.
Put butter into a 9×13 inch baking dish, then place dish into the oven that’s set at 400 degrees. Allow butter to melt, (About 5 minutes) then remove from oven and spread chicken on top of the butter.
Whisk together the milk and flour and slowly pour over the chicken, taking care not to disturb the chicken too much. Don’t stir!
Blend together the chicken broth and cream of chicken soup. Salt to taste. Very carefully pour it over the flour and buttermilk mixture. Don’t stir!
Place into pre-heated oven and bake, uncovered for 35 to 45 minutes, or until top is light golden brown.

Make your own Self-Rising Flour

1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Stir the flour, salt, and baking powder together well with a whisk.

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april

April is a dedicated wife and mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal and healthy, grain-free cooking, gardening, household tips, and her family. April is also the owner and writer of The Secret Recipe Club, the fun Secret Santa of the food blog world.