Chicken and Dumpling Casserole is succulent and savory. This amazing main dish is reminiscent of Homemade Chicken and Dumplings. It's a simple, 8-ingredient recipe that's so much easier because you simply layer the ingredients, and the casserole magically binds together while baking! It's terrific for family or company dinners.
10.75oz. cancondensed cream of chicken and mushroom soupundiluted, or cream of chicken soup
1tsp.Salt and pepperto taste
1/2tsp.dried parsleyfor garnish, if desired
Instructions
Preheat oven to 350.
Spray a 9x13 baking dish with cooking spray.
In a skillet over medium heat, melt butter.
Add chopped onion and celery.
Sauté veggies about 8-10 minutes until veggies are tender.
Season lightly with salt and pepper.
Spread the veggie mixture evenly into prepared baking dish.
Spread the chicken evenly over top of the vegetables.
In a mixing bowl, combine self-rising flour with half-and-half (or milk).
Pour flour mixture over top of chicken layer.
Do not stir mixture.
In a separate bowl, combine chicken broth and cream of chicken and mushroom soup with a whisk until smooth.
Pour soup mixture over the flour mixture.
Do not mix the layers.
Sprinkle salt and pepper over top of casserole.
Bake for about 60-75 minutes or until the casserole is set.
Sprinkle with fresh parsley for garnish.
Notes
NOTE: My casserole took about 1 ½ hours to bake completely.NOTE: Do not stir the layers together. Just allow the casserole to bake as is, and the ingredients magically bind together while baking.NOTE: While I used Cream of Chicken and Mushroom Soup for increased flavor, you can substitute Cream of Chicken Soup.