Chicken Dumpling Casserole
Time: 1 hour 45 minutes
Yield: 6 servings
This casserole offers a twist on your usual creamy, savory chicken dish! Chicken Dumpling Casserole essentially turns the entire meal into one giant chicken dumpling, with a layer of tender dumpling-like dough enveloping shredded, juicy chicken. The top of Chicken Dumpling Casserole is golden-brown and just bursting with rich chicken flavor, almost gravy-like in its depth. It may be a different kind of casserole than you're used to, but it's sure to become a favorite!
• water, enough to fill a large pot
• salt, to taste
• 3 chicken breasts, boneless and skinless
• 2 cups self-rising flour
• 2 cups milk
• 1 (10.5-ounce) can cream of chicken soup
• 3 bouillon cubes
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon dried parsley
• pepper, to taste
Step 1: Preheat the oven to 350 degrees F.
Step 2: In a large pot on the stovetop, add water and salt and bring it to a boil.
Step 3: Once the water is boiling, add the chicken breasts.
Step 4: Simmer the chicken until it is cooked through, about 10 minutes.
Step 5: Remove the chicken from the pot and allow it to cool for 5-10 minutes.
Step 6: Shred the chicken with forks, then set aside.
Step 7: Reserve 2 cups of the newly created chicken stock from the pot and set it aside.
Step 8: In a large bowl, whisk the flour and milk together until no lumps remain. Set the mixture aside.
Step 9: In a separate large bowl, mix the reserved chicken stock with cream of chicken soup and bouillon cubes. Set the mixture aside.
Step 10: Pour the melted butter into a 9x13-inch casserole dish, allowing it to coat the bottom and sides.
Step 11: Add the shredded chicken to the casserole dish.
Step 12: Season the chicken with salt, dried parsley, and pepper.
Step 13: Pour the flour and milk mixture over the shredded chicken breasts.
Step 14: Pour the chicken stock mixture over the flour mixture in the casserole dish.
Step 15: Bake until golden brown, about 60 minutes.
Step 16: Serve!
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