Chicken Dumpling Casserole
HB-5457 · Hand-built original · American
Shredded chicken is layered in a casserole dish with butter, a self-rising flour and milk batter, and a cream of chicken soup and stock mixture, then baked until golden brown.
AmericanMain1 hr 45 min6 servings450 kcalEgg-freeDiabetic
Main ingredient: chicken
Servings:6quantities adjust to match
Ingredients
- 3 boneless, skinless chicken breasts
- ½ cup (1 stick) unsalted butter
- 2 cups self-rising flour
- 2 cups milk
- 1 can (10.5 oz) cream of chicken soup
- 3 bouillon cubes
- ¼ teaspoon dried parsley
- Salt and pepper to taste
Method
- Preheat the oven to 350°F.
- Simmer the chicken breasts in a large pot of salted boiling water until cooked through. Remove the chicken, let it cool for 5-10 minutes, and reserve 2 cups of the cooking liquid. Shred the chicken with two forks.
- Whisk the milk and self-rising flour together in a bowl until no lumps remain.
- Mix the reserved chicken stock, cream of chicken soup, and bouillon cubes together in a large bowl.
- Pour the melted butter into a 9x13-inch casserole dish and place the shredded chicken evenly on top. Season with salt, pepper, and dried parsley.
- Pour the flour and milk mixture over the chicken.
- Pour the stock and soup mixture over the top as the final layer.
- Bake for 60 minutes, until nicely golden brown.
Prep: 1 hr 30 min · Cook: 15 min · Total: 1 hr 45 min
Nutrition (per serving, where published)
450 kcalCalories
26.5 gProtein
36.1 gCarbs
21.6 gFat
12.3 gSaturates
1.2 gFibre
0.9 gSugars
775 mgSodium
114 mgCholesterol
518 mgPotassium
259 mgCalcium
2.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data