Chicken & Dumplings Casserole

By MooK

Ingredients

• 1/2 cup (1 stick) butter
• 1 small onion, chopped (about 1/2 cup)
• 2 ribs celery, chopped
• 3 cups cooked, shredded chicken
• 1 cup Self-Rising Flour
• 1 cup milk (2% or higher)
• 2 cups chicken broth
• 1 (10.75 oz.) can cream of chicken soup, undiluted
• salt & pepper, to taste

Preparation

Step 1

Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray.
In a small skillet over medium heat, melt the butter and add chopped onion and celery. Cook for about 8-10 minutes (until veggies are soft). I seasoned my veggies with just a little bit of salt and pepper and I just let the butter melt as the veggies cooked.

Pour the butter and veggie mixture into your prepared baking dish.
Add the chicken in a layer on top of the vegetables.
In a small bowl, combine self-rising flour with milk.
Pour this mixture over chicken (do not stir mixture).
In another small bowl combine the chicken broth with the cream of chicken soup.

Season this with a bit of salt & pepper.
Pour this mixture over the chicken. Do not mix the layers.
Then bake for about 40-45 minutes or until the casserole is set.
Serve with a salad and your favorite green vegetable