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Chicken and Dumplin’ Casserole

August 24, 2014

There’s no better comfort food than a good bowl of chicken and dumplings.  With this recipe your dumplings come out perfect every time.  When Kevin opens his restaurant, this needs to be one of his staple dishes.  This is his adaptation from Janet’s Appalachian Kitchen, accessed August 20, 2014,  (Renee Wilson)

Chicken and Dumplin’ Casserole

2 lbs. of cooked chicken (can use skinless, boneless chicken if need be)
2 C. all purpose flour
2 C. milk
4 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth from the broth of the chicken you cooked

1 can low sodium chicken broth
1/2 tsp. black pepper

Cook chicken.  Debone.  Place in 9 x 13 baking dish.  Mix flour, milk, and butter.  Spread over chicken.  Blend cream of chicken soup, chicken broth from chicken, canned chicken broth, and pepper.  Pour over flour mixture.  Do not stir.  Bake in 350 degree oven for 50 minutes.




From → Chicken

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