chicken & dumpling casseroleI told you guys that the recipes that I was sharing this week were going to be quick and easy. I also forewarned you that they might not be the most beautiful foods ever. This recipe for Chicken & Dumpling Casserole is very tasty but it’s just ugly. I mean there was really nothing I could do to make it look pretty. So please don’t let my lack of photography skills scare you away from trying this one!

This is one of the easiest thing to whip up and it has the great taste of chicken & dumplings with almost no effort. If you have tried my Slow Cooker Chicken & Dumplings this one has the same great taste but this one comes together much quicker. The prep of this recipe is very simple…while the overall recipe takes about 2 hours, almost all of that is spent just waiting. If you boil your chicken ahead of time, you’ll reduce the recipe to under 5 minutes of active prep and then 50 minutes of waiting for it to bake up!

I actually found this recipe on Facebook not too long ago. It was in my feed as my mom had “liked” the recipe.  I happened to have some chicken defrosting so after looking at the ingredients I whipped it up that same night. Well, my guys loved it. The entire pan was totally demolished. They liked it so much that I have already made it a second time. I added a few little tweaks the second time and once again it was completely gone…no leftovers at all!

Next time you need a recipe that is super easy and requires very few ingredients, you’ll want to give this one a try!

This meal is part of the Publix Menu Plan Week Of 8/21. Here are the other recipes that I shared –

Chicken & Dumpling Casserole
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 4 – 6
Ingredients
  • 1 1/2 pounds of chicken – [i]I used thigh meat[/i]
  • 1 cup all purpose flour
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 can cream of chicken soup (10.5 oz)
  • 2 cups chicken broth (reserved broth from boiling chicken)
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon parsley
Instructions
  1. Add the chicken to a pot and cover with water.
  2. Cover and cook over medium heat for about 1 hour.
  3. Remove the chicken from the pot and allow to cool – reserve the water/broth.
  4. Shred the chicken and place in the bottom of a 11×7 baking dish.
  5. Whisk together the flour, milk and butter then pour over the chicken.
  6. Whisk together the reserved broth, cream of chicken soup, salt, onion powder, parsley and pepper then pour over the casserole – DO NOT STIR.
  7. Bake at 350º for 50 minutes until the top begins to turn golden brown.
  8. Allow to cool for about 5 – 10 minutes before serving
Notes
[i]Adapted from [url href=”https://www.facebook.com/JanetsAppalachianKitchen?fref=photo” target=”_blank”]Janet’s Appalachian Kitchen[/url][/i]