Easy Bake Chicken and Dumplings

April 19, 2013

190

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.

•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