CHICKEN AND DUMPLINGS CASSEROLE

Ingredients

• 1/2 cup salted butter (1 stick)
• 1 cup small onion, chopped
• 2 ribs celery, chopped
• 3 cups cooked (shredded or diced) chicken
• 1 cup Self-Rising Flour
• 1 cup milk (2% or higher)
• 2 cups chicken broth
• 1 (10.75 oz) can cream of chicken soup
• salt and pepper, to taste 

Instructions

1. Preheat oven to 350F degrees.
2. Spray a 9 x 13 baking dish with nonstick cooking spray.
3. In a small skillet over medium heat, melt the butter and add chopped onion and celery.
4. Cook for about 8-10 minutes (until veggies are soft).
5. I seasoned my veggies with just a little bit of salt and pepper and I just let the butter melt as the veggies cooked.
6. Pour the butter and veggie mixture into your prepared baking dish.
7. Add the chicken in a layer on top of the vegetables.
8. In a small bowl, combine self-rising flour with milk.
9. Pour this mixture over chicken (do not stir mixture).
10. In another small bowl combine the chicken broth with the cream of chicken soup.
11. Season this with a bit of salt & pepper.
12. Pour this mixture over the chicken.
13. Do not mix the layers.
14. Then bake for about 40-45 minutes or until the casserole is set.

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