Chicken and Dumpling Casserole

🧂 Ingredients

• 1/2 cup unsalted butter

  (1 stick)
• 1 cup onion

  chopped
• 2 ribs celery

  chopped
• 3 cups chicken

  cooked, shredded
• 1 cup self-rising flour
• 1 cup half-and-half

  (or 2% milk or higher)
• 2 cups chicken broth
• 10.75 oz. can condensed cream of chicken and mushroom soup

  undiluted, or cream of chicken soup
• 1 tsp. Salt and pepper

  to taste
• 1/2 tsp. dried parsley

  for garnish, if desired

Instructions

• 1 Preheat oven to 350.
• 2 Spray a 9x13 baking dish with cooking spray.
• 3 In a skillet over medium heat, melt butter.
• 4 Add chopped onion and celery.
• 5 Sauté veggies about 8-10 minutes until veggies are tender.
• 6 Season lightly with salt and pepper.
• 7 Spread the veggie mixture evenly into prepared baking dish.
• 8 Spread the chicken evenly over top of the vegetables.
• 9 In a mixing bowl, combine self-rising flour with half-and-half (or milk).
• 10 Pour flour mixture over top of chicken layer.
• 11 Do not stir mixture.
• 12 In a separate bowl, combine chicken broth and cream of chicken and mushroom soup
  with a whisk until smooth.
• 13 Pour soup mixture over the flour mixture.
• 14 Do not mix the layers.
• 15 Sprinkle salt and pepper over top of casserole.
• 16 Bake for about 60-75 minutes or until the casserole is set.
• 17 Sprinkle with fresh parsley for garnish.

Nutrition Info