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Chicken dumpling bake
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Source: http://deepsouthdish.com
One of the most popular recipes on the site, this casserole gives a feeling of good ole chicken & dumplings, but in an easy casserole form. Chicken and Dumpling Bake Casserole Though this Chicken and Dumpling Bake is a casserole and of course, not technically exactly like good ole old fashioned chicken and dumplings, to me, it provides a consistency and flavor similar to the more labor-intensive version, in a super-easy form, especially if you are using leftover chicken or a rotissiere chicken from the grocery store. If you are cooking fresh chicken, you want to just slightly under cook it when you poach it, since it will essentially continue cooking in the oven. You'll note that there is (purposely) no salt included in this recipe. That's because between the cream of chicken soup and the chicken stock, there is really plenty of salt to flavor the dish, so don't add any to the recipe till you taste it. I don't find it to need any other seasonings either, but certainly add any of your favorites that you like. I generally prefer mixed chicken in most chicken casseroles, but I'm still working through an abundance of chicken breasts from my freezer, so that's what I used for this post. Use whatever you have. This casserole is a great family pleaser - hope you give it a try. Enjoy! First, bring 2 cups of chicken stock to a boil. Add the chicken breasts (or whatever pieces you are using) to the stock, bring back up to a boil, cover, reduce to simmer and cook for about 15 minutes. Remove chicken and set aside to cool. Reserve the stock - you'll need it in a second. Melt 1/2 a stick of butter and pour into a 9 x 13 inch baking pan. When the chicken has cooled down, shred it. I usually use two forks to do this. Spread the chicken on top of the butter in the baking pan. Combine 1 cup of milk with 1 cup of self-rising flour. And whisk that together. Pour the flour mixture very slowly over the chicken so not to move the chicken around. Don't stir! Now strain the chicken stock that you used to cook the chicken in. Add the cream of chicken soup to that. And whisk it until it's well blended. Pour that very slowly and carefully over the flour and milk mixture. Again, do not stir! Bake at 400 degrees about 35 to 45 minutes or until top begins to brown. Spoon out and enjoy! Share Recipe: Chicken and Dumpling Bake From the Kitchen of Deep South Dish Prep time: 15 min |Cook time: 45 min | Yield: About 8 to 12 servings Add this recipe to ZipList! Ingredients: | |
3-4 cups | cooked chicken, (or 3 to 5 pieces of raw chicken) |
2 cups | chicken stock, broth |
1/4 cup (1/2 stick) | unsalted butter |
1 cup | self-rising flour |
1 cup | milk |
1 can | Campbell's cream of chicken soup |
Instructions:
Use precooked chicken or poach raw chicken in the chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the stock.
Preheat the oven to 400 degrees.
In a Pyrex measuring cup, melt 1/2 stick of butter in the microwave and pour that into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter.
In that same Pyrex cup, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Don't stir it up!
Strain the chicken stock through a colander into the same Pyrex cup (now you know why I wanted ya to melt that butter in it!) and whisk in the cream of chicken soup. Very carefully pour that over the flour and milk mixture and again, don't stir it up!
Bake uncovered at 400 degrees for 35 to 45 minutes, or until top is light golden brown.
~Cooks Notes~
Does not freeze well.
Note: Use chicken breasts, mixed chicken parts, leftover chicken, rotisserie chicken, or canned chicken
Chicken Pot Pie Casserole: Several readers like to make this an all-in-one meal by adding drained canned mixed veggies, or cooked/steamed frozen or fresh veggies. Cook 2 sliced carrots, 2 sliced celery stalks and a chopped onion in about 3 cups of chicken broth. When the veggies are tender, drain but reserve the broth. Put the veggies on top of the shredded chicken and add about 1-1/2 cups of frozen peas. Finished as above, using the reserved broth from the veggies.
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