Ingredients:
- Pulled chicken from a rotisserie chicken (skin removed)
- 1 stick of melted butter
- 1 cup milk
- 1 cup self-rising flour (essential)
- 2 cups chicken broth
- 1 can condensed cream of chicken soup
Instructions:
- Preheat the oven to 375°F.
- Spread the pulled chicken in a 9×13 baking dish.
- Evenly pour melted butter over the chicken.
- Season with a pinch of salt and pepper.
- In a medium bowl, whisk together flour and milk. Slowly pour the mixture over the chicken without stirring.
- In the same bowl, combine chicken broth and chicken soup. Slowly pour this mixture into the baking pan without stirring. Dumplings will form during baking.
- Bake uncovered for 45 minutes.
- Allow the casserole to sit for a minimum of 5 minutes before serving. The longer it sits, the more dumplings you’ll get. It’s just as good the second day too!
Frequently Asked Questions (FAQs):
- Q1: Can I use homemade chicken broth?
- Yes, you can substitute homemade chicken broth for store-bought.
- Q2: Is it okay to use regular flour instead of self-rising flour?
- No, self-rising flour is crucial for achieving the perfect texture of dumplings.
- Q3: Can I freeze the leftovers?
- Absolutely! Store the leftovers in an airtight container and freeze for up to one month.
- Q4: Can I use pre-cooked chicken instead of rotisserie chicken?
- Yes, pre-cooked chicken works well too. Ensure it’s shredded for the best results.
Conclusion:
In the realm of comfort food, this chicken and dumpling casserole reigns supreme. Its simplicity, combined with the explosion of flavors, makes it a winner for busy weeknights or lazy weekends. The marriage of pulled rotisserie chicken, self-rising flour dumplings, and creamy goodness is a testament to the brilliance of this recipe. So, why not treat yourself to a taste of pure indulgence? Your taste buds will thank you!