I love a good bowl of chicken and dumplings every so often. When I can across an old recipe for a chicken dumpling casserole I knew I had to give it a try. However, I needed to tweak it a bit as some of the ingredients wouldn’t go over so well around here.
I took out a few things and added a few things that I normally add to my chicken and dumplings. I tried to snap a few pics and the photo above was before it went into the oven. However, I forgot to get a pic of the finished product and by the time I remembered it was all gone!
Here is our final winning result:
Chicken and Dumplin’ Casserole
- 1/2 c. butter
- 1 c. small onion, chopped
- 2 c. mixed veggies, steamed
- 3 c. cooked chicken, shredded (You could use a pre-cooked rotisserie chicken)
- 1 c. self-rising flour
- 1 cup milk
- 1 1/2 – 2 c. chicken broth
- 1 10.75 oz can cream of chicken soup
- 1-2 t. celery salt (optional)
- salt and pepper to taste
Preheat oven to 350F degrees.
Spray a 9 x 13 baking dish with nonstick cooking spray.
Melt the butter in a saucepan, add the onions and cook until tender.
Turn off the heat and add the mixed veggies and season with salt and pepper. Stir well.
Pour all of the veggies into the bottom of the greased baking dish.
Top with the shredded chicken.
Mix together the milk and flour and drop/pour over the chicken and veggies.
Next, you will combine the broth and cream of chicken soup and pour this over top of everything. (I like mine a little less soupy so I add a little less broth but if you like it soupy then add the full 2 cups.)
DO NOT STIR, DO NOT MIX.
Bake for about 40-45 minutes. Let cool 5-10 minutes and serve.