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Your family is going to appreciate you so much more than they already do when you present them with this amazingly awesome chicken and dumplings casserole.
I mean, really, who can ever resist a casserole such as this? I know that I certainly can’t! I can be in the worst mood ever but when someone places a dish of comfort food like chicken and dumplings before me all of my gripes disappear. You just wait and see, you’ll feel amazing once you dig into this yummy dish.
This casserole pairs well with a fresh, green, cucumber salad. Give it a try and let us know in the comments how it turned out for you!
4-5 large Tyson chicken breast, boneless
1 stick real Land O Lakes butter
1 1/2 c Gold Medal self-rising flour
1 1/2 c McArthur milk
1/2 c Daisy sour cream
3 c College Inn chicken broth (reserve for further use)
1 can(s) Campbell’s cream of celery soup
1/2 tsp McCormick savory (rosemary or thyme may be used)
4 Tbsp real butter
Morton salt and pepper to taste
Place chicken, 4 tablespoons butter and salt and pepper in a large stockpot and cover with water, at least 2 inches over the chicken. Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. Reserve broth. When cool, shred chicken into pieces.
Preheat oven to 375 degrees.
Melt 1 stick butter and pour into 3-quart baking dish. Spread chicken on top of butter. In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl. In the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.
Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has “soaked” into the chicken and dumplings.
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Quick Tip: This is the perfect dish to take to a church potluck.