CHICKEN & DUMPLINGS CASSEROLE
I found this recipe in my mom's recipes as I was sorting them. She had written it out but I have no idea where she got it from. In her recipe she said two cups of cooked chicken, shredded in small pieces. She commented that it made the dumplings while it cooked, like magic. This is some kitchen wizardry. because it really does! Using a rotisserie chicken makes it a quick and easy meal to have on the table in under an hour. Serve with a salad or vegetable and you have a meal. This is so yummy.
Provided by Deb Finney @DebFinney
Categories Casseroles
Number Of Ingredients 9
Steps:
- Shred some chicken into pieces. I use a rotisserie chicken for convenience but you could certainly use some you cooked. Place the chicken in an uncreased 9 x 13 casserole dish. I added a tiny bit of poultry seasoning to the rotisserie chicken. If you cook your own you would have seasoned it to your preference.
- Chop 1 stalk of celery thin. Melt a stick of butter in a pan and sauce the celery until translucent. Pour this all over the chicken. Do not stir the mixture.
- Mix the flour and milk. Whisk and pour over the chicken. Again, do not stir.
- To the container you just emptied (milk and flour) add the chicken stock and soup and whisk well, Pour over your mixture, Do not stir the mixture.
- Top with some pepper and bake in a 350 degree over for 45 minutes. Remove from over and let it sit for 5 minutes for the dumplings to form.
- Plate up and enjoy.
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