Chicken and Dumpling Casserole


This recipe is the perfect way to use up leftover turkey from today's Thanksgiving feast. 

I was always intimidated by the idea of cooking chicken and dumplings.  It seemed time consuming, so when I found this recipe, I knew I had to try it.  It was simple and very quick to make.  It turned out amazing. The chicken thighs, in particular, were a favorite.  I used a rotisserie chicken and it came out in a jiffy. We'll be making a turkey version this weekend!


    • 2 C. chicken broth (I used the water my chicken cooked in)

    • 2 lbs. of chicken ( I used all thighs, my preference)

    • 1 10.5 oz. can cream of chicken soup

    • 2 T. unsalted butter, melted

    • 1/2 tsp. black pepper

    • 1 C. all purpose flour

    • 1/4 tsp. salt

    • 1 C. milk


Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

Recipe from Jane't page

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