Your family is going to appreciate you so much more than they already do when you present them with this amazingly awesome chicken and dumplings casserole. I use Kerrygold butter in this recipe and it turns out delightfully. It is always a delight to see your kids and husband scarfing down something that you’ve made yourself. I love it when my family enjoys the meals that I prepare as it is quite fulfilling.
I am so glad that this recipe was shared with me and yes, please share with me in the comments how it turns out for you 🙂
Ingredients
4-5 large Tyson chicken breast, boneless
1 stick real Land O Lakes butter
1 1/2 c Gold Medal self-rising flour
1 1/2 c TruMoo milk
1/2 c Daisy sour cream
3 c College Inn chicken broth (reserve for further use)
1 can(s) Campbell’s cream of celery soup
1/2 tsp McCormick savory (rosemary or thyme may be used)
4 Tbsp real butter
Morton salt and pepper to taste
Instructions
NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.
Place chicken, 4 tablespoons butter and salt and pepper in a large stockpot and cover with water, at least 2 inches over the chicken. Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. Reserve broth. When cool, shred chicken into pieces.
Preheat oven to 375 degrees.
Melt 1 stick butter and pour into 3-quart baking dish. Spread chicken on top of butter. In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl. In the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.
Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has “soaked” into the chicken and dumplings.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This is the perfect dish to take to a church potluck.
Love your recipes
Looking forward to trying this one. It sounds delicious.
If u reserve the.broth the.chicken was cooked in why do u need 3 cups of COLLEGE INN chicken broth? Can you use either one? Just a total of 3 cups.
Sounds like it is either of. Just in case you didn’t save it
I would cook the chicken in the broth not the water and use that for the rest of the recipe.
I’m making this right now I hope that it comes out really good. I’ll be back soon to let you know after we eat dinner.
Was it good??
Approx how many servings ?
Approx how many servings ?
Did I miss something…where are the dumplings?
I think the flour mixture must make something like dumplings when it is baked. I think I will try and see.
Has anyone tried this? If so, did you use the chicken broth to cook the chicken?