Chicken and Dumpling Casserole

Ingredients

• 2 C. chicken broth (I used the water my chicken cooked in)
• 2 lbs. of chicken ( I used all thighs, my preference)
• 1 10.5 oz. can cream of chicken soup
• 2 T. unsalted butter, melted
• 1/2 tsp. black pepper
• 1 C. all purpose flour
• 1/4 tsp. salt
• 1 C. milk

Instructions

• Place the chicken in a pot and cover with water.
• Cover and cook over medium heat for 1 hour.
• Remove chicken from pot, save the water, and let cool.
• Shred the chicken and place in the bottom of a 11×7 baking dish.
• Whisk together the flour, milk and butter, pour over the chicken.
• Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR.
• Bake at 350 degrees for 45-50 minutes.
• Let sit for a few minutes before serving.