Chicken and Dumpling Casserole

Ingredients:
Shredded meat from a rotisserie chicken (skin removed)
1 stick of butter, melted
1 cup of milk
1 cup of self-rising flour (make sure it’s self-rising)
2 cups of chicken broth
1 can of condensed cream of chicken soup
Instructions:
Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Chicken: Spread the shredded chicken evenly in a 9×13 inch (23×33 cm) baking dish. Pour the melted butter over the chicken, ensuring it’s evenly distributed. Season with a little salt and pepper.
Make the Batter: In a medium bowl, whisk together the milk and self-rising flour until smooth. Slowly pour this mixture over the chicken—do not stir!
Combine Broth and Soup: In the same bowl, whisk together the chicken broth and condensed cream of chicken soup until well combined. Slowly pour this over the chicken and dumpling batter, ensuring even coverage. Again, do not stir!
Bake: Bake uncovered for 45 minutes, or until the dumplings are cooked through and golden brown.
Serve: Let the dish sit for at least 5 minutes before serving; this allows the dumplings to finish forming. The longer it sits, the more dumplings you’ll get. It’s also delicious as leftovers the next day!
Enjoy this comforting dish that’s sure to please everyone at the table!