Yield: 6 servings

Chicken 'n Dumplings Casserole / The Secret Recipe Club

Ingredients

3 chicken breasts
2 - 2 1/2 cups chicken broth, as needed to just cover chicken breasts
1 bay leaf, *optional added ingredient
1/2 stick butter (1/4 cup)
1 cup milk
1 cup self-rising flour
1 (10 1/2 oz.) can Campbell's cream of chicken soup, (regular, not low-fat or low-sodium)
1/8 tsp. coarse ground pepper, *optional added ingredient
1/8 tsp. poultry seasoning, *optional added ingredient

Instructions

To a large saucepan with lid, add chicken broth, chicken breasts (and bay leaf), bring just to a boil, lower heat, cover, and simmer for 15 minutes, (or until chicken is cooked through and easily breaks apart). Remove bay leaf and discard.

Remove chicken from broth and leave to cool. Strain the chicken broth into a large glass measuring pitcher. Reserve about 2 cups or a tad less.

Preheat the oven to 400º.

Add butter to 9x13 baking dish and microwave until just melted. (Swirl dish a little to make sure bottom is evenly coated).

Shred chicken and place on top of the butter.

Whisk the milk and flour, and slowly and carefully pour over the chicken. Do not stir.

Mix the chicken soup, (pepper and poultry seasoning) into the reserved chicken broth and again pour over the milk and flour mixture slowly as to not disturb the layers. Do not stir. (*I used a scant 2 cups chicken broth, and saved the rest for another use.)

Bake in preheated 400º oven for 35-45 minutes, or until casserole is lightly golden browned on top.

Let rest 5-10 minutes before serving.

Notes

If you don't have self-rising flour, here is a substitute that you can use:

1 cup self-rising flour = 1 cup all-purpose flour + 1 1/2 tsp. baking soda + 1/2 tsp. salt.