2cupsfrozen mixed vegetableswe like peas, carrots, and corn
4tablespoonsunsalted butter
3-4cupsrotisserie chickencubed or shredded
1cupall purpose flour
1 1/4teaspoonbaking powder
1/8teaspoonsalt
3/4cupmilk
1 3/4cupschicken broth
10.75ouncecondensed cream of chicken soup1 can
Instructions
Fill a medium bowl with very hot tap water. Add frozen vegetables to the water and set aside.
Preheat oven to 400 F.
Cut butter into 4 pieces and place into a 13x9 casserole dish or baking pan. Place pan in the oven until the butter is melted.
Layer the cubed, cooked chicken over the melted butter in the pan.
Drain the frozen vegetables and layer over the top of the chicken.
In a medium bowl, whisk flour, baking powder, and salt. Slowly whisk in the milk until completely combined. Gently pour the flour mixture over the chicken and vegetable layer. Do not stir, and be careful not to disturb the chicken and vegetables layer.
In medium bowl, then whisk the broth and cream of chicken soup together until well combined. Slowly and carefully, pour the soup mixture over the flour mixture. Again, do not stir, simply layer.
Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
Video
Notes
This chicken and dumpling casserole can be refrigerated for up to 3 days. To keep it longer, you can freeze it tightly wrapped for 2 months.
For this particular casserole, we don't recommend making it ahead. The layering that you do will create the crust on top. If you make it ahead, the ingredients run the risk of settling and your "dumpling topping" will not be on top! As stated it the recipe, make sure not to stir!