Main Dishes

Easy Bake Chicken and Dumplings

79

I was going to call it "lazy" chicken and dumplings. But, then I realized is not that I am lazy...its that I am busy, like 90% off other working moms. May not be as good as hand rolled dumpling, but it turned out really good and filled the bellies. That is what is important! I made some biscuits and a side salad with it.

12
•3-4 cups of cooked chicken
•1/4 cup (1/2 stick) of unsalted butter
•1 cup of self-rising flour
•1 cup of milk
•2 cups of chicken stock/broth (low sodium is best)
•1 can of Campbell's original condensed cream of chicken soup
Salt and pepper to taste.
If you are using fresh, raw chicken, please see cook's notes at the bottom of the recipe. Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir. Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.
Nutritions

Calories
248

Sodium
457mg
19% DV

Fat
14g
22% DV

Protein
14g
28% DV

Carbs
12g
4% DV

Fiber
1g
6% DV

Harvest Chicken Casserole Recipe

197

Read more at appetizergirl.com!

Cooking spray
1 tablespoons extra virgin olive oil ( divided )
2 pounds boneless skinless chicken breasts
Kosher salt
Fresh ground black pepper
1/2 onion ( chopped )
2 medium sweet potatoes ( peeled and cut into bite-sized cubes )
1 pound brussels sprouts ( trimmed and quartered )
2 cloves garlic ( minced )
2 teaspoons fresh thyme leaves ( or 1 teaspoon dried thyme leaves )
1 teaspoon paprika
1/2 teaspoon ground cumin
1 cup ow-sodium chicken broth ( divided )
2 cups uncooked wild rice
1/2 cup dried cranberries
1/2 cup sliced almonds
8
  1. Using a fine mesh sieve, rinse rice well for 1-2 minutes under cold water. Transfer rice to medium saucepan. Add 3 ½ cups water and 1 tablespoon of oil. Cover and cook over medium heat until...
    See the full directions on my site
Nutritions

Calories
433

Sodium
217mg
9% DV

Fat
12g
18% DV

Protein
31g
62% DV

Carbs
49g
16% DV

Fiber
6g
24% DV