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Chicken & Dumpling Bake

My husband thought this was a cross between chicken pot pie and dumplings. He told me to give him one scoop and then he went back for 2 more. Its a simple recipe if you do like I did and cook a small chicken the day before and then take it apart for casserole another day. I really like this and I don't get into casseroles much. The nice thing is you can do so many variations with this: you could add a half bag of peas and carrots or just peas, or add pre cooked bacon crumbles on it after it came out of the oven. Or celery or corn would also be good in it.

3-4 cups of cooked chicken
1/4 cup (1/2 stick) of unsalted butter
1 cup self-rising flour
1 cup milk
2 cups chicken stock/broth
1 can Campbell's cream of chicken soup

If you are using fresh, raw chicken, please see cook's notes* at the bottom of the recipe. Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.

Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown.

* The recipes cooks notes:

Use rotisserie chicken, leftover precooked chicken, canned chicken or 3 to 5 pieces of raw chicken - chicken breasts, mixed chicken parts. Poach raw chicken in the chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the stock. To substitute all purpose flour, use 1 cup of flour and add 1-1/4 teaspoon of baking powder plus 1/8 teaspoons of salt. Leftovers reheat nicely, but casserole does not freeze well.

Sweet Caroline

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