Baked Chicken and Dumplings

Baked Chicken and Dumplings


4-5 large chicken breast, boneless

1 stick real butter

1 1/2 c self-rising flour

1 1/2 c milk

1/2 c sour cream

3 c chicken broth

1 can cream of celery soup

1/2 tsp srosemary

4 Tbsp butter

salt and pepper to taste


Place chicken, 4 tablespoons butter and salt and pepper in a large stock pot and cover with water, at least 2 inches over the chicken. Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. When cool, shred chicken into pieces.

Preheat oven to 375 degrees.

Melt 1 stick butter and pour into 3 quart baking dish. Spread chicken on top of butter. In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl. In the same bowl whisk together 2 cups chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.

Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplings.

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