Chicken & Dumpling Casserole I
Chicken & Dumpling Casserole I
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Votes: 1
Rating: 5
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This actually sounds like a chicken cobbler if you can picture that. I made this on 2 Apr 2017 and it is very good. This takes some time but the results are delicious. The baking dish will be full almost to the top before you put it in the oven. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45-50 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45-50 minutes
Chicken & Dumpling Casserole I
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This actually sounds like a chicken cobbler if you can picture that. I made this on 2 Apr 2017 and it is very good. This takes some time but the results are delicious. The baking dish will be full almost to the top before you put it in the oven. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45-50 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45-50 minutes
Ingredients
Servings: servings
Instructions
  1. The chicken can be anything you like, breasts, thighs, legs and thighs. My personal opinion would be thighs, lots of flavor in thighs. Use bone in and skin on chicken.
  2. Place the chicken in a pot and cover with water. Cover and cook on medium heat for 1 hour or until the chicken is cooked through. Remove from heat and let this cool to room temperature, this ensures juicy chicken.
  3. Once the pot has cooled to room temperature, preheat your oven to 180 C (350 F).
  4. Remove the chicken from the pot. Strain the liquid and reserve, there is your broth to use.
  5. Remove the skin and bones, and any cartilage and shred the chicken use large forks. If making the soup from a shortcut, reserve about 2-3 tablespoons of chicken and dice that up and set aside, use that for the soup shortcut. Place the shredded chicken in a 7x11 baking dish, spread the chicken out to make a even layer.
  6. Whisk together the flour, milk, and butter, pour over the chicken. Do not stir.
  7. Whisk together the broth, soup, salt and pepper, pour over the casserole, Do not stir.
  8. Bake for 45-50 minutes or until the top starts to brown up a bit. All ovens are different, so you may have to bake longer or shorter. Remove from the oven and let it rest for 5-10 minutes before serving. Enjoy.
Recipe Notes

Chicken is low cost, using quarters, legs, thighs, or breasts will all cost on average, 65 Baht/kilo. For 6 servings, this is about 32 cents per serving.

Shortcut: Condensed Cream of Chicken Soup.

Provided courtesy of good friends, Stephen Connell & Angie Davis Williams.
United States.

  1. I made this on 2 Apr 2017, exactly as written and I even made the soup from the shortcut. The chicken used was 3 quarters and an extra thigh, so 3 legs and 4 thighs were used. I cooked the extra thigh as I made the soup as well. This is very good indeed. Two thumbs up from my wife, and from the niece’s husband. This does take time to prepare, but letting the chicken cool down in the broth, makes for very juicy chicken. On my Go-To list for sure.

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