This casserole offers a twist on your usual creamy, savory chicken dish! Chicken Dumpling Casserole essentially turns the entire meal into one giant chicken dumpling, with a layer of tender dumpling-like dough enveloping shredded, juicy chicken. The top of Chicken Dumpling Casserole is golden-brown and just bursting with rich chicken flavor, almost gravy-like in its depth. It may be a different kind of casserole than you're used to, but it's sure to become a favorite!
Ingredients• water, enough to fill a large pot • salt, to taste • 3 chicken breasts, boneless and skinless • 2 cups self-rising flour • 2 cups milk • 1 (10.5-ounce) can cream of chicken soup • 3 bouillon cubes • 1/2 cup unsalted butter, melted • 1/4 teaspoon dried parsley • pepper, to taste
Preheat the oven to 350 degrees F.
In a large pot on the stovetop, add water and salt and bring it to a boil.
Once the water is boiling, add the chicken breasts.
Simmer the chicken until it is cooked through, about 10 minutes.
Remove the chicken from the pot and allow it to cool for 5-10 minutes.
Shred the chicken with forks, then set aside.
Reserve 2 cups of the newly created chicken stock from the pot and set it aside.
In a large bowl, whisk the flour and milk together until no lumps remain. Set the mixture aside.
In a separate large bowl, mix the reserved chicken stock with cream of chicken soup and bouillon cubes. Set the mixture aside.
Pour the melted butter into a 9x13-inch casserole dish, allowing it to coat the bottom and sides.
Add the shredded chicken to the casserole dish.
Season the chicken with salt, dried parsley, and pepper.
Pour the flour and milk mixture over the shredded chicken breasts.
Pour the chicken stock mixture over the flour mixture in the casserole dish.
Bake until golden brown, about 60 minutes.