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<blockquote data-quote="moreluck" data-source="post: 162727" data-attributes="member: 1246">Better Than Chicken and Dumplings! &nbsp;This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago. 4-6 servings &nbsp;3-5 chicken breasts 1 stalk chopped celery 1 sliced carrot 3 sprigs parsley 1 tablespoon seasoning salt water, to cover above (3-4 cups)1/2 cup sliced celery 1/2 cup chopped onions 1/2 cup sliced carrots 1/2 cup green peas (optional)1/4 cup butter 1 cup self-rising flour 1 cup milk 1 (10 1/2 ounce) can cream of chicken soup 2 cups chicken broth <ol>
<li data-xf-list-type="ol">Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.</li>
<li data-xf-list-type="ol">Remove from broth and cool.</li>
<li data-xf-list-type="ol">Remove meat from bones .</li>
<li data-xf-list-type="ol">Saute the vegetables, exept peas in a little butter or oil, until soft.</li>
<li data-xf-list-type="ol">Melt the 1/4 c butter and pour into the 9x13 dish, to grease the bottom.</li>
<li data-xf-list-type="ol">Cut or tear the chicken into pieces and place on top of the melted butter.</li>
<li data-xf-list-type="ol">Mix flour and milk; pour over chicken.</li>
<li data-xf-list-type="ol">Mix soup, 2c of the broth, the sauteed vegetables and peas (if using).</li>
<li data-xf-list-type="ol">Pour over the top.</li>
<li data-xf-list-type="ol">DO NOT STIR!</li>
<li data-xf-list-type="ol">Bake at 400 degrees for 30-35 minute or until top is brown.</li>
<li data-xf-list-type="ol">To make this realy fast use Rotissery Chicken and canned Broth!</li>
</ol></blockquote>

[QUOTE="moreluck, post: 162727, member: 1246"] [B]Better Than Chicken and Dumplings! [/B] This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago. 4-6 servings 3-5 chicken breasts 1 stalk chopped celery 1 sliced carrot 3 sprigs parsley 1 tablespoon seasoning salt water, to cover above (3-4 cups) 1/2 cup sliced celery 1/2 cup chopped onions 1/2 cup sliced carrots 1/2 cup green peas (optional) 1/4 cup butter 1 cup self-rising flour 1 cup milk 1 (10 1/2 ounce) can cream of chicken soup 2 cups chicken broth [LIST=1] [*]Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done. [*]Remove from broth and cool. [*]Remove meat from bones . [*]Saute the vegetables, exept peas in a little butter or oil, until soft. [*]Melt the 1/4 c butter and pour into the 9x13 dish, to grease the bottom. [*]Cut or tear the chicken into pieces and place on top of the melted butter. [*]Mix flour and milk; pour over chicken. [*]Mix soup, 2c of the broth, the sauteed vegetables and peas (if using). [*]Pour over the top. [*]DO NOT STIR! [*]Bake at 400 degrees for 30-35 minute or until top is brown. [*]To make this realy fast use Rotissery Chicken and canned Broth![/LIST] [/QUOTE]

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