Name: Chicken and Dumpling Casserole
Ingredients: 8 tbsp. salted butter; 1 small onion, finely diced; 1 celery rib, finely diced; 4 cups cooked chicken, shredded; 1 cup whole milk; 1 cup self rising flour; 2 cups chicken broth; One 10.75-ounce can condensed cream of chicken soup; ½ tsp. dried sage

Chicken and Dumpling Casserole

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Ingredients

8 tbsp. salted butter
1 small onion, finely diced
1 celery rib, finely diced
4 cups cooked chicken, shredded
1 cup whole milk
1 cup self rising flour
2 cups chicken broth
One 10.75-ounce can condensed cream of chicken soup
½ tsp. dried sage

Instructions

Pre-heat oven to 375°F.
In a non-stick skillet, over medium heat, melt butter.
Add onion and celery; cook for 5 minutes.
Season with a little salt and pepper, or to taste.
Transfer mixture to a 9-inch x 13-inch baking pan; spread evenly.
Add chicken to baking dish and spread evenly.
In a medium bowl, whisk together flour and milk; slowly pour over chicken, ensuring all chicken is covered; do not stir.
Using the same medium bowl, stir together chicken broth, chicken soup and sage.
Slowly pour into baking pan; do not stir.
Place in oven and bake, uncovered, for 35 to 45 minutes.
Remove from oven and let sit 5 minutes before serving.

Notes

Be sure to use self-rising flour which already has leavener added; regular all-purpose flour will not work.

Can be prepared as instructed, using one baking pan, or by using individual ramekins.

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