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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.