Chicken & Dumpling Casserole

Chicken & Dumpling Casserole for Two


  • 2 cups shredded cooked chicken ( use Rotisserie chicken)
  • 240ml chicken broth (1 cup)
  • 2 TBS butter
  • 70g plain flour (1/2 cup)
  • 3/4 tsp baking powder
  • pinch salt
  • 120ml milk (1/2 cup)
  • 1/2 (400g) tin of condensed cream of chicken soup (1/2 of a 10 3/4oz tin) (freeze the rest for another time.


  1. Preheat the oven to 200*C/400*F/ gas mark 6. 
  2. Put the butter into a shallow  7 by 11-inch casserole dish and pop it into the oven to melt the butter. Take it out and tilt the dish to cover the bottom with the butter.  Scatter the shredded chicken over top of the butter.
  3. Whisk together the milk, flour, baking powder and salt.  Drizzle over top of the chicken. It won't completely cover it so just make sure it is spaced as evenly as you can get it over top.
  4. Whisk together the soup and chicken broth.  Pour this mixture over top of everything. Don't stir.
  5. Bake in the preheated oven for 35 to 45 minutes, until the dumplings have puffed up and are golden brown.  Serve hot.


For a full sized casserole to serve 4:  3 to 4 cups chicken, 480ml (2 cups) chicken stock, 4 TBS butter, 140g (1 cup) flour, 1 1/4 tsp baking powder, 1/4 tsp salt, 240ml (1 cup) milk, 1 full tin of the soup.  Mix and fix as above, using a 9 by 13 inch baking dish.

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