Chicken and Dumplings Casserole

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This Chicken and Dumplings Casserole is a family favorite. The dumplings make themselves! Tender, cooked chicken in a creamy flavorful sauce!

This Chicken and Dumplings Casserole was crazy delicious! My pictures do not do this recipe justice but we absolutely fell in love with it! The flavor was amazing and it was a family-pleaser for sure. Serve with a salad and your favorite vegetable. This is the food of my childhood right here.

You know where I got this recipe? From that cookbook pictured below. It is The Southern Bite Cookbook and it was written by my friend Stacey Little of Stacey shares generational recipes as well as some of his newer favorites. All inspired by the southern food he grew up with.

½ cup salted butter (1 stick)
1 cup small onion, chopped
2 ribs celery, chopped
3 cups cooked (shredded or diced) chicken
1 cup Self-Rising Flour
1 cup milk (2% or higher)
2 cups chicken broth
1 (10.75 oz) can cream of chicken soup
salt and pepper, to taste

Preheat oven to 350F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
In a small skillet over medium heat, melt the butter and add chopped onion and celery.
Cook for about 8-10 minutes (until veggies are soft). Season with salt and pepper.
Pour the butter and veggie mixture into your prepared baking dish.
Add the chicken in a layer on top of the vegetables.
In a small bowl, combine self-rising flour with milk.
Pour this mixture over chicken (do not stir mixture).
In another small bowl combine the chicken broth with the cream of chicken soup. Season with ab it more salt and pepper.
Pour this mixture over the chicken. Do not mix the layers.
Then bake for about 45-50 minutes or until the casserole is set.

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