Chicken and Dumplings Bake
source: http://deepsouthdish.com
3 - 4 cups cooked chicken
1/2 stick unsalted butter
1 cup self-rising flour
1 cup milk
2 cups chicken stock/broth
1 can cream of chicken soup
Salt and pepper to taste
This recipe may be prepared with precooked chicken. If you are starting with uncooked chicken, poach the raw chicken pieces in the chicken broth in a medium-sized saucepan. Simmer the chicken on low for 15 - 20 minutes, or until almost done. The chicken will finish cooking in the oven.
Preheat the oven to 400 degrees F.
In a Pyrex measuring cup, melt 1/2 stick butter in the microwave oven; pour the melted butter into the bottom of a 9 x 13-inch baking dish. Shred the cooked chicken and place in the dish on top of the butter. In the same Pyrex measuring cup, whisk together the milk and the flour. Slowly pour that mixture over the chicken without stirring or disturbing the layer of chicken. Strain the chicken broth into the same Pyrex cup and whisk in the cream of chicken soup. Very carefully pour that over the flour and milk mixture without any stirring or mixing.
Bake uncovered in the preheated oven for 35 to 45 minutes, or until top is light golden brown.