2 cups of chicken broth.
2 lbs of chicken.
1 (10.5 oz) can cream of chicken soup.
2 tbsps of melted unsalted butter.
½ tsp of black pepper.
1 cup of all purpose flour.
¼ tsp of salt.
1 cup of milk.
In a pot, place the chicken and cover it with water.
Cook covered for 1 hour over medium heat then remove the chicken from the pot and save the water. Let cool enough for you to shred it and place it in a 11×7 baking dish.
In a bowl, mix together the flour, milk and butter and pour over the chicken.
In the same bowl, mix together the broth, soup, salt and pepper and pour over the flour mixture.
In a preheated oven to 350° bake for 45 to 50 minutes.
Let set before serving and enjoy!
Simple, easy and yummy! I love this chicken and dumpling casserole with some cheese over the top. Give it a shot, you will be pleased!