Betty’s Chicken & Dumpling Casserole

Betty demonstrates how to make Chicken and Dumpling Casserole. This is a quick and easy entrée that tastes fantastic.

Chicken and Dumpling Casserole

3 cups cooked boneless, skinless chicken breast, shredded or chopped
½ cup butter
1 small onion, chopped
2 ribs celery, chopped
ground sea salt, to taste
freshly ground black peppercorns, to taste
cooking oil spray
2 cups chicken broth
10.5-ounce can cream of chicken soup
1 cup self-rising flour
1 cup milk

In a small skillet over medium…


Source/Read More: Betty’s Kitchen

19 Comments

  1. Delicious! I used half milk and half chicken broth instead of all chicken broth. Just a little creamier that way. Also, opened a can of refrigerator biscuits and placed those on top with light pressure. Came out great! Thanks for the recipe, Betty. Love your videos!

  2. Wow , what is there not to love ? Chicken and dumplings is one of my favorites but I have never tried it this way. I came across your page after looking for slow cooker meals and I'm glad that I did. You have a new subscriber!

  3. I buy Rotisserie chicken at costco which is 4.99 for the whole chicken.. I buy 4-6 each time I go and then pull it off the bone and freeze it and then when I need cooked chicken for a recipe I just pull that chicken that was frozen and use it in the recipe .. Each of their chickens makes 3 to 3.5 cups of chicken

  4. It is so nice to hear someone say the correct thing for the celery.  It is "ribs", not "stalks".  A stalk is the entire bunch!  Great recipe, Betty!

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