I found this recipe on Sister's Cafe. I loved how easy this recipe was and I did have most of the ingredients on hand. This will be a new go to recipe for me when I am low on groceries or time. I had to borrow the picture from SC because by the time I remembered to take one, this dish was gone. Yummy!
3 c. cooked chicken, cut into large pieces (I shredded my chicken, but that is just a preference)
½ c. butter
1/3 c. flour
½ tsp salt
1/8 tsp pepper
3 c. chicken broth
1 can cream of chicken soup (98% fat free variety works great)
½ c. butter
1/3 c. flour
½ tsp salt
1/8 tsp pepper
3 c. chicken broth
1 can cream of chicken soup (98% fat free variety works great)
Dumplings:
2 c. flour
3 tsp baking powder
½ tsp salt
1 tsp poultry seasoning (I used Italian Seasoning)
1 tsp celery seed (I left this out)
¼ c. oil
1 c. milk
2 c. flour
3 tsp baking powder
½ tsp salt
1 tsp poultry seasoning (I used Italian Seasoning)
1 tsp celery seed (I left this out)
¼ c. oil
1 c. milk
Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.
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