Chicken & Dumpling Casserole
As one who struggles to make great dumplings, this casserole style chicken and dumplings has become my go to recipe for the cozy comfort food classic. It's also a real time saver if you use a pulled rotisserie chicken or even leftover turkey from Thanksgiving, plus there's no canned biscuits in this one either.
Ingredients
Instructions
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Step 1
Preheat oven to 400ºF and let the butter melt in the bottom of a 9x13 casserole dish.Shred the chicken, spread it on top of the butter and season with a little salt, pepper, onion powder and garlic powder.Whisk together the milk and the flour, (baking powder and salt if needed). Slowly pour over the chicken. Don’t stir.Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don’t stir.Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
Note
I found this recipe on the Plain Chicken website, there are lots of delicious and easy recipes there and they don't all include chicken. I've made this a number of time since filming this and it's always gobbled up. One time I used the Red Lobster Cheddar Biscuit Mix and my family LOVED it made that way, too!
