Ever since school started for the boys it has been hard to get dinner on the table. It just feels like I am running around doing errands during the day while they are in school. Then when we finally get home and get settled Dustyn has homework. Plus, I want to just spend some time with them. I don’t want to spend it in the kitchen. This chicken dumpling casserole is perfect to make ahead, refrigerate, and throw in the oven when you are ready to eat.
Chicken Dumpling Casserole
Chicken Dumpling Casserole
Ingredients
- 1/2 cup Country Crock Original Spread
- 4 cups of Cooked Chicken
- 1/2 tsp. of Seasoned Salt
- 1/2 tsp. of Black Pepper
- 2 cups of Self-Rising Flour
- 2 cups of Milk
- 2 cups of Chicken Broth
- 2 tsp. Chicken Base
- 1 cup of Sour Cream
- 1/4 tsp. Dried Thyme
Instructions
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Preheat oven to 400°.
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Melt Country Crock Original Spread in a 9Ã?13 dish in the oven.
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Layer the cooked chicken over the melted butter.
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Sprinkle with black pepper and seasoned salt.
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Mix together the milk and self-rising flour.
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Gently pour the milk/flour mixture over the chicken.
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Whisk the warm chicken broth with the chicken base, sour cream and dried sage.
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Slowly pour over the milk/flour mixture.
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Bake at 400° for 40-50 minutes until golden brown and bubbly.
I usually cook a bunch of chicken ahead of time and save the strained chicken broth for recipes. I just heated up the broth to mix with the chicken base. Chicken base is kind of like bouillon cubes. Also I used sour cream but you could use cream of chicken soup. I just really don’t like all the ingredients in the cream soups. You could also try greek yogurt or cream cheese. There are a lot of options to personalize this just for you. This Chicken Dumpling Casserole recipe is very easy and delicious. It is perfect for these cooler fall days.
You can check out more Quick Fix Casseroles from Country Crock on Pinterest.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
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