As many of my friends and family know, I am a big fan of Pinterest.  I find all kinds of great stuff there, and I actually make a lot of things that I find! That’s the best part in my opinion…I’m not one to just pin something and then dream about doing it or making it.  I actually put my time spent browsing there to work for me.  This being said, the other day I found an awesome recipe for a very easy casserole that was a HUGE hit at my house when I made it the night before last.

The recipe originally comes from Deep South Dish–check out that blog for even more great recipes.

This was so easy to make and so tasty, the boys wanted it again the next night.  They never want a new dish two days in a row, like EVER–so this is definitely a keeper.

Chicken and Dumplings Casserole

Ingredients:

• 3-4 cups of cooked chicken
• 1/4 cup (1/2 stick) of salted butter
• 1 cup self-rising flour OR 1 C. all purpose flour + 1 1/4 tsp. baking powder and 1/8 tsp. salt
• 1 cup milk
• 2 cups chicken stock/broth
• 1 can Campbell’s cream of chicken soup

Directions

If you are using fresh, raw chicken, please see cook’s notes at the bottom of the recipe. Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.

Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown.
~Cooks Notes~

Use rotisserie chicken, leftover precooked chicken, canned chicken or 3 to 5 pieces of raw chicken – chicken breasts, mixed chicken parts. 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. To substitute all purpose flour, use 1 cup of flour and add 1-1/4 teaspoon of baking powder plus 1/8 teaspoons of salt. Leftovers reheat nicely, but casserole does not freeze well.

Please excuse my pictures.  They are the best I can do with the lighting I have right now, and there are no fancy set ups and props.  I’m a busy mom and took pictures on the fly, just before dinner.

Easy to prepare and delicious–I used diced chicken thighs instead of shredded chicken and as I said, it was a huge hit.   This is a great fast and hearty meal for a busy weeknight, or great, quick comfort food for a cold winter’s day.  If you give it a try, let me know by leaving a comment on this post.

Stacey

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