Recipe by Koechin (Chef)
This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago.
Top Review by AlaskanAmateur
Convenient comfort food! I have made this dish several times, making small alterations for convenience and to accommodate what I had on hand. It has turned out delicious EVERY time. In place of the chicken breasts, I often use canned chicken, with perhaps not equal, but satisfying results. Rather than boiling the first six ingredients as the recipe states (if using regular chicken breasts), I simply saute the celery, onion and carrot and mix it with the soup, 2 cups of water and some chicken soup base/bouillon in place of actual chicken broth. In place of the self-rising flour, I use 1 c flour, 1/2 tsp salt and 1 1/2 tsp baking powder. I do follow the same basic assembly instructions as the recipe states, but first putting the melted butter in the pan, then the chicken, then the flour and milk mixture, and lastly the soup/vegetable mixture. Thank you for sharing this fabulous recipe, Koechin! I think I'll go make it again right now! Yum!
- 3-5 chicken breasts
- 1 stalk chopped celery
- 1 sliced carrot
- 3 sprig parsley
- 14.79 ml seasoning salt
- water, to cover above (3-4 cups)
- 118.29 ml sliced celery
- 118.29 ml chopped onion
- 118.29 ml sliced carrot
- 118.29 ml green peas (optional)
- 59.14 ml butter
- 236.59 ml self-rising flour
- 236.59 ml milk
- 297.66 g can cream of chicken soup
- 473.18 ml chicken broth
Directions See How It's Made
- Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
- Remove from broth and cool. You will use 2 c of this broth in the preparation!
- Remove from bones if needed.
- Saute the vegetables, except peas in a little butter or oil, until soft.
- Melt the 1/4 cup butter and pour into the 9x13 dish, to grease the bottom.
- Cut or tear the chicken into pieces and place on top of the melted butter.
- Mix flour and milk; pour over chicken.
- Mix soup, 2 cups of the broth, the sauteed vegetables and peas (if using).
- Pour over the top.
- DO NOT STIR!
- Bake at 400 degrees for 30-35 minute or until top is brown.
- To make this realy fast use Rotisserie Chicken and canned Broth!(2 cups).