Wednesday, February 26, 2014

Chicken and Dumpling Casserole

I was just amazed at HOW much flavor this simple casserole has!


It's simple to make. We love chicken and dumplings and this is such a 'fun' and easy way to make the dumpling part. 

Mix up a milk/flour mixture, with a couple other ingredients, and pour over the chicken/soup that with broth & milk...and it makes dumplings!

This also has browned butter...OF WHICH I AM A HUGE FAN! 
(Kim made a mistake and overbrowned it, but it was the 'perfect' mistake!)

Go ahead...I dare you to try it soon. You can use mushroom soup, but I had chicken soup so that's what I used. You probably have all the ingredients you need on hand.  I'm partial to recipes like this one!

Make it soon...and then you'll want to make it again soon.  It's one of those 'Comfort Food' dishes!

I adapted the recipe I found at Makin' it Mo' Betta.


3 - 4 c. cooked chicken, cut into bite sized pieces
(use rotisserie chicken if desired) 
1/4 c. unsalted butter, browned
1 c. (skim) milk
1 c. flour
(I used half white wheat)
1-1/4 tsp. baking powder
1/4 tsp. salt
(omit salt if using salted butter)
2 c. chicken broth
1 (10.75 ozs) can cream of chicken (or mushroom) soup 

Preheat oven to 400. 

Place butter in 9" X 13" baking dish and place in oven while it's preheating. Once butter is melted, watch for it to begin browning. (This isn't a necessary part, but really makes a big difference in end result.) You should be able to smell the delightful nutty smell from the butter, but be sure to watch it. 
(Of course you can brown the butter on top of the stove if you prefer)

Once butter is browned, remove it from the oven, being careful as it may splatter. 

Place the prepared chicken over the top of the butter. 

In medium bowl, whisk together milk, flour, baking powder and salt. Pour over the chicken, but do not stir. 

In same bowl (scrape out the flour mixture first please), whisk together chicken broth and cream of 'whatever you're using' soup. 

Pour that over top of casserole; do not stir.

Bake uncovered for 35 - 45 minutes. When done, the top will be beautifully browned and bubbly around the edges.  

Yield: about 6 servings 

Linked to Weekend Potluck

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