Now that I have the recipe, I can make this comfort myself at home. Of course, it’s never as good as what Grammy used to make. She always poured extra love and attention into everything she made though. Maybe someday, when I have grandkids of my own, I will be able to share the same experience with them that I used to have. For now, I just share this dish with my kids. It always goes over really well. Even when they are sick, they will request that I make this to help them feel better.
Make sure that you allow your final cup of chicken stock to soak in completely before enjoying this delicious dish!
Ingredients
4-5 large chicken breast, boneless
1 stick Land O’ Lakes real butter
1 1/2 c self-rising flour
1 1/2 c milk
1/2 c Daisy sour cream
3 c Swanso chicken broth (reserve for further use)
1 can(s) cream of celery soup
1/2 tsp savory (rosemary or thyme may be used)
4 Tbsp real butter
salt and pepper to taste
Instructions
NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour. I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.
Place chicken, 4 tablespoons butter and salt and pepper in a large stock pot and cover with water, at least 2 inches over the chicken. Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes. When chicken is done remove from broth and let cool. Reserve broth. When cool, shred chicken into pieces.
Preheat oven to 375 degrees. Melt 1 stick butter and pour into 3 quart baking dish. Spread chicken on top of butter. In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl. In the same bowl whisk together 2 cups of the reserved chicken broth, cream of celery soup, sour cream and savory.
Carefully pour this mixture over top of chicken and flour mixture.
Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes. Then pour the remaining 1 cup reserved chicken broth evenly over the top. Let stand for about 5 minutes or until the broth has “soaked” into the chicken and dumplins.
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Quick Tip: Add more or less chicken stock depending on how dry your casserole gets.
Thanks again to RB and Mindy for this great photo.
