Chicken and Dumpling Casserole
3 cups cubed chicken, cooked (Rotisserie, frozen or precooked)
1/2 cup butter
1 15 ounce can favorite vegetable, drained (corn, carrot, peas, etc)
1 cup self rising flour - do not substitute
1 cup milk
1/2 tsp salt
1 15 ounce can low sodium chicken broth
1 can reduced sodium condensed cream of chicken soup
1 tsp pepper
Place butter in 9x13 pan. Place in oven and set to preheat at 350°F. Watch closely and remove butter after it has melted.
Spread chicken evenly over butter. Evenly cover with vegetable.
In medium bowl whisk together flour, salt and milk. Drop spoonfuls of mixture evenly over chicken. DO NOT STIR.
In same bowl used for dumpling mixture whisk together broth, soup and pepper. Carefully pour over mixture in pan. Use a measuring cup to scoop liquid to make gentle pouring easier. DO NOT STIR.
Place uncovered in preheated oven for 40 minutes. Remove from oven and let rest 10 minutes before serving.
Notes: If you use regular broth and soup it gets very salty.
I have not tested in freezer yet. Will update.
If you make a half batch, use 8 inch pan, cut first 6 ingredients in half. For the broth soup mix, combine, then measure half and freeze half.