Chicken and Dumpling Casserole: Boyd Street Kitchen
I have made this Chicken and Dumpling Casserole many times and it always tastes like I have spent hours and hours to prepare. This is not the bisquick recipe which you see so often, but rather the dumplings are made with flour and milk and taste like the real thing! It is so delicious and your family will eat every morsel.
3-4 cups of cooked chicken ( I use a Rotisserie Chicken and don’t measure..it is approximately 3-4 cups)
Sprinkling of Sage
1/4 cup (1/2 stick) of unsalted butter
1 cup of self-rising flour (if you use AP Flour, add 1 1/4 t of baking powder and 1/8 t salt)*
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
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. Sprinkle a litte sage on top. 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.
*I have made this recipe numerous times with All Purpose flour and never added baking soda or additional salt.
**This recipe has been prepared and is recommended by BOYD STREET KITCHEN.
Adapted from recipe by DeepSouthDish.com