Chicken and Dumpling Casserole

Today has been a good day.  Munchkins are better after battling a stomach virus and went back to school today.  Right now I have chicken and dumpling casserole in the oven and garlic bread is waiting to go in.    Lots to do this week:  I have surgery this week, so I have to make sure clothes are all caught up and easy stuff for dinners in the fridge for the end of the week.  Below is the recipe of the chicken and dumpling casserole.  I have made this before and it was so good, it now has a home in my dinner rotations.  Enjoy!

Chicken & Dumpling Casserole

3-4 cups of cooked chicken (I use a rotisserie chicken)
2 cups chicken broth
1/4 cup unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can Campbell's cream of chicken soup

Preheat the oven to 400 degrees.

Melt 1/2 stick of butter in the microwave and pour that into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter.

Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken.  Don't stir.

Whisk together chicken broth and cream of chicken soup. Very carefully pour over the flour and milk mixture.  Don't stir.

Bake uncovered at 400 degrees for 35 to 45 minutes, or until top is light golden brown.