Recipes

[Charhug]

2 pounds of cooked chicken, cubed or shredded

1 cup all purpose flour

1 cup milk

2 Tablespoons of butter, melted

1 10.5 ounce can of cream of chicken soup

2 teaspoons of Better than Bouillon (Chicken base) and enough water to make 2 cups

1/4 teaspoon of salt (omit if you used salted butter)

1/2 teaspoon black pepper

Place the chicken in the bottom of a 11 by 7 inch baking dish.

Whisk together the flour, milk and butter; pour over the chicken.

Whisk together the broth, soup, salt and pepper; pour over the casserole.

DO NOT STIR.

Bake at 350 degrees for 50 minutes. 

Let sit for a few minutes before serving.

NOTE:  If you do not have the better than Bouillon, use 2 coups of chicken broth.

[meonlybetter]

Thank you for sharing!!!

[colliegirls]

Chicken and Dumplings is my favorite meal!  I cannot wait to try this!

[nomless]

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@Charhug wrote:

2 pounds of cooked chicken, cubed or shredded

1 cup all purpose flour

1 cup milk

2 Tablespoons of butter, melted

1 1.5 ounce can of cream of chicken soup

2 teaspoons of Better than Bouillon (Chicken base) and enough water to make 2 cups

1/4 teaspoon of salt (omit if you used salted butter)

1/2 teaspoon black pepper

Place the chicken in the bottom of a 11 by 7 inch baking dish.

Whisk together the flour, milk and butter; pour over the chicken.

Whisk together the broth, soup, salt and pepper; pour over the casserole.

DO NOT STIR.

Bake at 350 degrees for 50 minutes. 

Let sit for a few minutes before serving.

NOTE:  If you do not have the better than Bouillon, use 2 coups of chicken broth.

---

@Charhug, I have a question.  You say to use 1.5 ounces of cream of chicken soup.  That would be about 3 tablespoons.  I'm wondering if that's correct, or if you meant 15 ounces. Here, I can't get 1.5 ounce cans...if that's correct, maybe sour cream or yogurt could be substituted? The consistency would be the similar, but the flavor would change a bit.

Thanks.

[alliswell]

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@nomless wrote:

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@Charhug wrote:

2 pounds of cooked chicken, cubed or shredded

1 cup all purpose flour

1 cup milk

2 Tablespoons of butter, melted

1 1.5 ounce can of cream of chicken soup

2 teaspoons of Better than Bouillon (Chicken base) and enough water to make 2 cups

1/4 teaspoon of salt (omit if you used salted butter)

1/2 teaspoon black pepper

Place the chicken in the bottom of a 11 by 7 inch baking dish.

Whisk together the flour, milk and butter; pour over the chicken.

Whisk together the broth, soup, salt and pepper; pour over the casserole.

DO NOT STIR.

Bake at 350 degrees for 50 minutes. 

Let sit for a few minutes before serving.

NOTE:  If you do not have the better than Bouillon, use 2 coups of chicken broth.

---

@Charhug, I have a question.  You say to use 1.5 ounces of cream of chicken soup.  That would be about 3 tablespoons.  I'm wondering if that's correct, or if you meant 15 ounces. Here, I can't get 1.5 ounce cans...if that's correct, maybe sour cream or yogurt could be substituted? The consistency would be the similar, but the flavor would change a bit.

Thanks.

---

@nomless  @Charhug 

Correct me if I'm wrong, but I think the 1.5 ounce can is a typo . . . shouldn't it be one 10.5 ounce can of cream of chicken soup?  

The recipe is so easy and sounds delicious! Thanks for posting, @Charhug 

[Charhug]

So sorry...........It is a full can of soup (10.5 ounce)

[nomless]

Thanks...that sounds right.  I'll give this a try, for sure.

[momtochloe]

I am so trying this, thank you so much for posting this recipe @Charhug!  

[ChynnaBlue]

Hmmm... I may have to give this a whirl. I love chicken and dumplings.

Better Than Boullion is my favorite base and the only one I use when I make chicken soup.

[drizzellla]

We are having this for dinner tonight. Thanks for posting.