Chicken & Dumplings Casserole
Cheat your way to delicious chicken and dumplings with this awesome casserole recipe.
Good Tuesday morning, friends! I’m a day off due to being absolutely slammed this weekend with all the band things and catching up on errands on Sunday. We are still in the 80s here in East Tennessee, but there is definitely a shift later this week and I expect that the whole family will be wanting more stick-to-your-ribs comfort food on the menu. This recipe is one that I will eat that still mostly meets the criteria of chicken and dumplings enough for Nick (husband) that he gets his cravings out of the way. His mom always made the pasta style of chicken and dumplings and I am not a fan of any chicken and dumplings really. This one works though because it reminds me of the Easy Bake boxed dinners that I grew up eating. This casserole is total comfort with very little effort!
What you need:
8 Tbsp. salted butter
1 small onion, finely diced
1 celery rib, finely diced
4 cups shredded, cooked chicken (Rotisserie chicken would be perfect for this!)
1 cup milk
1 cup self-rising flour
2 cups chicken broth
1 can (10.75 oz) condensed cream of chicken soup
1/2 tsp. dried sage
Directions:
Melt butter in a nonstick skillet over medium heat. Add onion and celery and saute for 5 minutes. Season with salt and pepper.
Pour vegetables into a 9x13-inch pan and spread evenly.
Add chicken and spread evenly.
In a medium bowl, whisk flour and milk together and pour evenly over chicken without stirring.
In the same bowl that is now empty, whisk chicken broth, condensed soup, and sage. Pour on top of the baking dish without stirring.
Bake in a preheated 375 degree oven for 35 to 45 minutes. Let sit 5 minutes before serving.
Recipe from Spicy Southern Kitchen