Chicken Dumpling Casserole
4 cups cooked & shredded chicken (you can buy a rotisserie chicken, use leftover chicken, or cook a couple big chicken breasts and shred them)
2 cups chicken broth
1 can cream of chicken soup
1 cup flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1 cup milk
Preheat oven to 400.
Spray 9x13in baking pan with non-stick cooking spray.
Spread the chicken in an even layer on the bottom of the dish.
Whisk together flour, milk, salt, & baking powder. Pour over the chicken. This is the “dumpling layer” 🙂
Stir together the chicken broth and cream of chicken soup and pour over the dumpling layer.
Bake 35-40 minutes or until top starts to turn golden brown.
**Side note: Do not mix the layers together, that will defeat the purpose of them being LAYERS. Duh 😉