Chicken & Dumpling Casserole

Chicken & Dumpling Casserole 4 cups cooked & shredded chicken (you can buy a rotisserie chicken, use leftover chicken, or cook a couple big chicken breasts and shred them) 2 cups chicken broth 1 can cream of chicken soup 1 cup flour 1/4 tsp. salt 1 1/4 tsp. baking powder 1 cup milk Preheat oven to 400. Spray 9x13in baking pan with non-stick cooking spray. Spread the chicken in an even layer on the bottom of the dish. Whisk together flour, milk, salt, & baking powder. Pour over the chicken. This is the “dumpling layer” 🙂 Stir together the chicken broth and cream of chicken soup and pour over the dumpling layer. Bake 35-40 minutes or until top starts to turn golden brown. **Side note: Do not mix the layers together, that will defeat the purpose of them being LAYERS.