Chicken & Dumplings Casserole

Summer has arrived. We have some exciting weeks ahead, but until then we are homebound and in need of comfort food. What sounds more comforting than chicken and dumplings -- perhaps a casserole? Bingo, chicken and dumplings casserole. In addition to our quiche of the week plan, we are also powering Michael up with some comfort desserts and we definitely recommend that you revisit the Earl Grey Lemon Squares, Peanut Butter Chocolate Chip Shortbread Cookies, and Cornmeal Berry Sheet Cake recipes. Let's get some food in our stomachs before diving into all this sugar.​

Here's what you'll need...

1 bunch celery washed and chopped
1/2 sweet onion chopped
1 cup cauliflower pearls
1/2 stick margarine
1 tablespoon olive oil
salt and pepper
3 cups shredded chicken
1 cup self-rising flour
1 1/4 cups buttermilk
1 10oz can cream of chicken soup
11/2 cups chicken broth
parsley

Prep required...

Cook 3 chicken breasts with 1/4 cup chicken broth, salt, and pepper in crockpot for 4 hours on high and shred. 
Chop onion and celery, saute with cauliflower, salt, pepper, butter, and oil until soft.

Let's get started...
​1. Preheat oven to 350 degrees.

2. Layer onion, celery, cauliflower mix in bottom of lightly greased casserole dish.

3. ​Cover vegetables with shredded chicken.

4. ​Whisk together flour and buttermilk. Spread batter mixture over chicken. Do not combine layers.

5. ​Combine soup and broth until even in texture. Pour over casserole and top with parsley.

6. Bake for about 55 minutes or until top is golden.

Serve with a cold side, like cucumber salad or try my Green Bean Salad recipe from summer 2015.