Recipe: Better Than Chicken and Dumplings Casserole

BETTER THAN CHICKEN AND DUMPLINGS CASSEROLE

1 (2 1/2-pound) whole chicken*
2 quarts water
1 cup all-purpose flour
1 cup fat-free milk
2 tablespoons butter or margarine, melted
1 (10 3/4-ounce) can reduced-fat condensed cream of chicken soup, undiluted
1/4 teaspoon salt
1/2 teaspoon pepper

Combine chicken and 2 quarts water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender.

Preheat oven to 350 degrees F. Lightly greased an 11x7-inch baking dish.

Remove chicken, reserving 2 cups broth; cool chicken slightly. Skin and bone chicken, and cut into bite-size pieces. Place in prepared baking dish.

Whisk together flour, milk, and butter; pour over chicken.

Whisk together reserved broth, soup, salt, and pepper; pour over casserole.

Bake at 350 for 45 minutes.

*If you don't have time to boil a chicken, buy a rotisserie or baked chicken from the deli or a restaurant and buy or make two cups of chicken broth from bouillon or cubes.

Servings: 4
From: Fern Herrington, Florien, La.
Source: Progressive Farmer