Creamy Chicken and Dumpling Casserole
Ingredients:
- 3 cups pulled chicken from a rotisserie chicken (no skin), shredded
- 1 stick of unsalted butter, melted
- 1 cup whole milk
- 1 cup self-rising flour
- 2 cups chicken broth
- 1 can condensed cream of chicken soup
- Salt and pepper, to taste
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken: Spread the shredded chicken evenly in a 9×13-inch baking dish.
- Butter Bath: Pour the melted butter evenly over the chicken. Season with a pinch of salt and pepper.
- Dumpling Batter: In a medium bowl, whisk together the self-rising flour and milk until well combined. Slowly pour this batter evenly over the chicken. Do not stir!
- Creamy Broth Mixture: In the same bowl, whisk together the chicken broth and condensed cream of chicken soup. Slowly pour this mixture into the baking pan over the dumpling batter. Again, resist the urge to stir as the dumplings will form during baking.
- Bake: Place the baking dish, uncovered, in the preheated oven. Bake for 45 minutes or until the top is golden brown and the casserole is bubbling.
- Rest Before Serving: Allow the casserole to sit for a minimum of 5 minutes before serving. This resting time lets the dumplings finish forming and ensures a deliciously creamy texture.
