Chicken and Dumplings Casserole
This salty
casserole is one of my husband's favorites. He likes fluffy ravioli with lots
of sauce poured over them. The basil adds the necessary touch of flavor and
gives the whole house a good smell while this dish is cooked.
Ingredients
- 2 cups chicken broth
- 2 ribs celery chopped
- 1/2 cup butter 1 stick
- 1 cup small onion chopped
- 1 cup milk 2% or higher
- 1 cup Self-Rising Flour
- 3 cups cooked shredded chicken
- salt and pepper to taste
- 1 10.75 oz can cream of chicken soup undiluted
Instructions
First, Preheat
the oven to 350F.
Then, Spray
a 9 x 13 baking dish with a nonstick cooking spray.
In a small
skillet over medium heat, melt butter and add chopped onion and celery.
Bake for
about 8-10 minutes (until vegetables are tender).
I seasoned
my vegetables with just a little salt and pepper and just let the butter melt
while cooking vegetables.
Pour the
butter and vegetable mixture into your prepared baking dish.
Add the
chicken in a layer over the vegetables.
In a small
bowl, mix the flour to be raised and the milk.
Pour this
mixture over the chicken (do not mix the mixture).
In another
small bowl, mix the chicken broth with the chicken soup cream.
Season this
with a little salt and pepper.
Pour this
mixture over the chicken.
Do not mix
the layers.
Cook about
40 to 45 minutes or until casserole is cooked.
Happy
Cooking Time.
