Prep 10 mins
Cook 40 mins
This is an easy, quick way to make chicken and dumplings. It is not traditional, but it is delicious. IMPORTANT NOTE: this recipe requires self-rising flour. If you do not use self rising flour, it will not work, and you will not get dumplings, just soup. Also, self-rising flour loses its leavening power after 6 months, and it won't work then, either. So when making this recipe, please use freshly bought self-rising flour. For the chicken, I buy a rotisserie chicken, remove the skin, legs and wings, and chop up the breast and thigh meat. This should give you about 2 to 3 cups of chopped chicken. Reserve the wings and legs for another use.
- 3 cups chopped cooked chicken meat
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 cup self-rising flour
- 1 cup milk
- 1 (10 1/2 ounce) can cream of chicken soup
- 2 cups chicken broth
- 1⁄2 teaspoon poultry seasoning
- Preheat the oven to 400ºF.
- Grease a 9" x 13" baking dish (I use Pam).
- Put the chicken in the greased baking dish.
- Sauté the onion, celery and carrot in the olive oil over medium heat for 5 minutes.
- Whisk together the self-rising flour and milk, and pour over the chicken.
- Whisk the cream of chicken soup, chicken broth, and poultry seasoning together, and stir in the sautéed vegetables.
- Pour this mixture over the chicken. DO NOT STIR! IF YOU STIR, YOU WILL NOT GET ANY DUMPLINGS.
- Bake, uncovered, on the middle rack of the oven at 400ºF for 40 minutes, or until the top is beginning to brown.
- Let sit for 5 to 10 minutes before serving - this allows the sauce to set up. You can serve it right out of the oven, but the sauce will be thin.