1 1/2 c. Chicken, cooked*
1 stick of Butter, melted (1/4 lb.)
1 c. Milk
1 c. Self-rising Flour
2 c. Chicken Broth (or 1 can Chicken Broth or Bouillon
& 2 c. Water to make broth)
1 can condensed Cream of Chicken Soup
Preheat oven to 375 degrees.
Spread chicken in 9×13 baking dish; Pour butter evenly over chicken; Add salt & pepper if desired.
In medium bowl whisk together flour and milk; Slowly pour evenly over chicken. DO NOT STIR
In same bowl whisk together chicken broth and chicken soup; Slowly pour over everything else; DO NOT STIR.
Dumplings will form as it bakes.
Bake uncovered for 45 mins. Let sit for 5 to 10 mins.
before serving to allow dumplings to finish forming.
* Take a pkg. of chicken pieces or a whole chicken; cover with water and cook over low heat until it’s falling off the bone. You can do this in a crockpot set on low all day if you have one. Remove bones & skin and use 2 c. of liquid instead of canned chicken broth or Bouillon OR substitute leftover, canned or rotisserie chicken.