Chicken And Dumpling Casserole
Betty demonstrates how to make Chicken and Dumpling Casserole. This is a quick and easy entrée that tastes fantastic.
Ingredients
| Boneless, skinless chicken breast | 3 Cup (48 tbs) | |
| Butter | 1/2 Cup (8 tbs) | |
| Onion | 1 Small | |
| Celery stalk | 2 | |
| Ground sea salt | To Taste | |
| Freshly ground black peppercorns | To Taste | |
| Cooking oil spray | 2 Tablespoon | |
| Chicken broth | 2 Cup (32 tbs) | |
| Cream of chicken soup | 10 1/2 Ounce | |
| Self | rising flour | |
| Milk | 1 Cup (16 tbs) |
Directions
MAKING:
1. In a small skillet over medium heat, sauté onion and celery in butter until soft, about 8 to 10 minutes.
2. Season with salt and pepper.
3. Spray a 9-inch by 13-inch by 2-inch baking dish with cooking oil spray. Place half of the sautéed vegetables in prepared baking dish and spread them out evenly.
4. Layer half of the cooked chicken over the top. Repeat these two layers: the remaining half of the sautéed vegetables, followed by the remaining half of the cooked chicken.
5. In a medium-sized bowl, mix the chicken broth and soup and pour over the layered vegetables and chicken. Do not stir.
6. In a separate bowl, mix the self-rising flour and milk. Pour this over the layers (leaving some gaps), but again, do not stir.
7. Bake at 350 degrees (F) for about 40 minutes, or until casserole is set and top is lightly browned.
SERVING:
8. Serve immediately. Enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 456Calories from Fat 220
% Daily Value*
Total Fat 25 g38.5%
Saturated Fat 12 g60%
Trans Fat 0 g
Cholesterol
Sodium 962 mg40.08%
Total Carbohydrates 24 g8%
Dietary Fiber 1 g4%
Sugars 3 g
Protein 33 g66%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
