The other day my mother posted a recipe on facebook for Chicken and Dumpling Casserole. Sounded good - but could not find it this morning, so I just googled and found another one, which turns out, is even a little bit easier than the one I was looking for ( and later found )
Now, I love chicken and dumplings, but just like corn bread, I cant make them. S.C. BFF Jim tried to hold my hand and walk me through the process, but there are just too many steps and I gave up.... So this is a good second.
- Chicken and Dumpling Casserole
- Cranberry Sauce
- Carrots w/ a suggestion of cardamom
- Little Salad
Chicken and Dumpling Casserole
- 1/2 a stick of butter
- 3 - 4 Cups of Chopped/ Picked Chicken. I just used an entire rotisserie chicken, picked clean. You can use anything at all - poach some breasts, roast a whole one - very forgiving.
- One small onion
- 1/4 cup of diced carrots ( add celery if you have some , I did not )
- 1 cup self rising flour
- 1 cup of milk
- 2 cups of chicken stock
- 1 can of Campbell's original condensed cream of chicken soup ( you can not use low fat )
Pure Winder for sure, but like I said, It was good!
- Dice your onion and carrots and saute for a bit in just a little bit of oil, I added a little bit of Italian Seasoning
- Melt your butter and pour into a 9x13 pan
- Layer your chicken on top of the butter
- put your veggies on top of the chicken
- MIX the flour and milk very well, and slowly pour over the chicken and veggies
- MIX the two cups of stock and the can of soup and pour that , slowly over the whole thing...
Bake 50 min in a pre heated 400ยบ oven - Maybe more, maybe less....do not add any salt anywhere, there is plenty in the soup and stock.
It looks like a liquid mess going in, but it does bake well....
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