We made a very easy casserole Sunday night, which has provided us with yummy leftovers for the week. I seriously love Plain Chicken's blog and used another one of her recipes for Chicken and Dumpling Casserole. This was better as leftovers than it was the original night because it thickened up a little more. It had a great flavor and we'll be making this again! (I'm thinking next time it could be good with some onion, mushroom, and celery thrown in here too)
Chicken & Dumpling Casserole
1 rotisserie chicken- shredded
2 cups chicken broth
1/4 cup butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup skim milk
1 can Campbell's cream of chicken soup
Preheat oven to 400.
Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
Bake uncovered for 35 to 45 minutes, or until top is golden brown.
