Baked Chicken and Dumplings has all the flavors of Homemade Chicken and Dumplings without rolling out the dumplings. This casserole is truly magic dumplings!
My husband loves my Homemade Chicken and Dumpling recipe, and he was a little hesitant when I told him I was going to make Baked Chicken and Dumplings. He could not imagine how they would turn out, and I must say I was a little intrigued too.
I have been seeing several recipes going around, and some were a little different from others. Like my husband, I love the homemade dumplings recipe I make and did not want to vary from it.
The recipes that I have usually seen call for self-rising flour and milk, or flour and baking powder and milk, so I wanted to see if I could use my recipe which calls for flour, eggs and milk. I tried my recipe, and we LOVED them. I am still intrigued on how they came out like dumplings. Oh well, just trust me---they are delicious!
Another ingredient that I noticed everyone was using was cream of chicken soup. I didn't have any in my pantry, but I did have a can of Campbell's cream of chicken soup with herbs. I didn't know if it would take on too much of the flavors of my turkey and dressing recipe that I add herbs to or not. I wanted it to taste like dumplings not dressing. I went ahead and tried the cream of chicken soup with herbs, and the flavors were not overpowering with the flavor of the herbs so I will use it again.
This recipe was truly a winner with my husband. He wants me to make it again real soon. Hope you get to make is soon too! Enjoy
Baked Chicken and Dumplings
- 1 whole chicken, washed and parts removed from cavity (or can use 2 chicken thighs and 2 chicken breast)
4 to 6 cups water
1 tablespoon salt
2 teaspoons black pepper
1/4 cup butter, melted
1 cup whole milk
1 cup all purpose flour
2 cups chicken stock reserved from cooking the chicken or canned
1 10 oz. can Campbell's cream of chicken soup with herbs
Preheat oven 400 degrees F. Pour and spread melted butter in the bottom of a 9 x 13 baking dish. Arrange chicken over the butter in a single layer.
Using a wire whisk, stir together milk and egg until mixed thoroughly. Add flour and mix until creamy and smooth. Pour over chicken evenly. DO NOT STIR
In a 4 cup measuring cup, whisk together 2 cups reserved chicken stock (or canned chicken stock) and cream of chicken soup with herbs. Immediately pour over flour mixture. DO NOT STIR
Bake uncovered for 40 to 45 minutes or until the top is golden brown.
Let cool for 10 or 15 minutes before serving.
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