Instructions:
Preheat oven 375°
Spread chicken in a 9×13 baking dish
Pour butter evenly over chicken
Season with a little salt and pepper
In med bowl whisk together flour and milk. Slowly pour evenly over chicken. Do not stir!
In same bowl, whisk together chicken broth and chicken soup. Slowly pour into baking pan. Do not stir. Dumplings form as it bakes.
Bake uncovered for 45 mins. Let sit for minimum of 5 mins before serving, allowing dumplings to finish forming. The longer it sits the more dumplings you get. Just as good the second day, also!!!
Notes:
Self-Rising Flour: Be sure to use self-rising flour, as it contains the leavening agents needed to help the dumplings rise and become fluffy.
Rotisserie Chicken: Using pulled rotisserie chicken saves time and adds extra flavor, but you can also use leftover cooked chicken.
Layering: Resist the urge to stir after adding the liquid layers. The dumplings form on their own during baking, creating the perfect texture.
Customization: You can add vegetables like peas, carrots, or corn to make the dish heartier.
Make-Ahead: This casserole reheats well and may even taste better the next day, making it great for leftovers.
Broth Substitutes: If you want to make it richer, you can use homemade chicken stock instead of store-bought broth.
Butter: Be sure to evenly spread the melted butter over the chicken for a more even flavor distribution and a buttery finish.
Sitting Time: Let the casserole sit for a few minutes after baking to allow the dumplings to fully set and become fluffy.
Seasoning: Adjust seasoning to taste—add herbs like thyme or rosemary for extra flavor if desired.
Gluten-Free: For a gluten-free option, you can substitute a gluten-free flour blend that has a rising agent.
ADVERTISEMENT
