CHICKEN AND DUMPLING CASSEROLE WITH VEGGIES

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Chicken and Dumpling Casserole with Veggies image

My Mama shared this recipe with me many many years ago and we just love it. It is delicious with the veggies and and without. I make it both ways all the time and everyone enjoys it.

Provided by Janet Crow @jcrow216

Categories     Chicken

Number Of Ingredients 10

2 pound(s) chicken
1 cup(s) frozen peas and carrots, thawed
1/2 cup(s) frozen whole kernel corn, thawed
1 cup(s) all purpose flour
1 cup(s) milk
2 tablespoon(s) butter, melted
10 1/2 ounce(s) can cream of chicken soup
2 cup(s) chicken broth
1/4 teaspoon(s) salt
1/2 teaspoon(s) black pepper

Steps:

  • Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of an 11x7 baking dish. Spread the veggies over the top of the chicken.
  • Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

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