This recipe is the perfect way to use up any leftover turkey you might have from your feast today. I found the original recipe over at Deep South Dish. Mary has TONS of amazing Southern recipes. I gain weight just reading her recipes! Seriously!
I've always been intimidated with the thought of making chicken and dumplings. It seemed like a lot of work, so when I came across this recipe on Mary's site, I knew I had to give it a try. It was simple and really quick to make. It was fabulous! Chicken Legs especially loved it. I used a rotisserie chicken and this came together in no time. We will be making a turkey version this weekend!
Chicken & Dumpling Casserole
- 3-4 cups of cooked chicken (I use a rotisserie chicken)
- 2 cups chicken broth
- 1/4 cup unsalted butter
- 1 cup flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 can Campbell's cream of chicken soup
Preheat oven to 400.
Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
Whisk together the milk and the flour, baking powder and salt. 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.
CONNECT WITH PLAIN CHICKEN