I wanted chicken and dumplins for supper but I didn’t want to go through the hassle of making the dough for the dumplins and I also wanted to be able to put it in the oven. So, I came up with this and it came out pretty good I think. Please try it and let me know what you think. Enjoy!
Patience is a virtue with this super yummy baked chicken and dumpling dish; Let it sit for a bit after completing the final step, and the end result will be wonderfully creamy.
NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.
Ingredients
- 4-5 large chicken breast, boneless
- 1 stick real butter
- 1 1/2 c self-rising flour
- 1 1/2 c milk
- 1/2 c sour cream
- 3 c chicken broth (reserve for further use)
- 1 can(s) cream of celery soup
- 1/2 tsp savory (rosemary or thyme may be used)
- 4 Tbs preal butter
- salt and pepper to taste
