Chicken & Dumpling Casserole


°2 lbs. of chicken (I use all thighs, better)
°1 c. All-purpose flour
°1 c. milk
°2 t. Unsalted and melted butter
°1 10.5 oz. Chicken Cream Soup
°2 c chicken broth (I use the water in which the chicken was cooked)
°1/4 tsp. salt
°1/2 tsp. black-pepper


Putting chicken in saucepan and covering with water. Cover and cook over medium heat for an hour. Remove the chicken from the pot, reserve the water and let it cool. Slice the chicken and place in the bottom of an 11x7 baking dish. Mix the flour, milk and butter and pour over the chicken. Whisk together broth, soup, salt, and pepper, then pour over casserole, do not stir. Bake at 350 degrees for 45-50 minutes. Leave it for a few minutes before serving.

Enjoy !