Recipe Corner



This recipe has apparently been circulating on social media. I don’t do social media, so my good friend Cheryl Helton sent it to me so I wouldn’t miss out. She has made this recipe four times within two weeks because she loves it so much. It is just as good the second day also.

-Jenna Wood

Quick and Easy Chicken and Dumplings

Shredded rotisserie chicken
1 stick of butter, melted
1 cup milk
1 cup self-rising flour
2 cups chicken broth
1 can cream of chicken soup

Preheat oven to 375 degrees. Spread chicken in a 9×13 baking dish. Pour melted butter evenly over chicken. Season with salt and pepper. In a medium bowl, whisk together flour and milk. Slowly and evenly pour it over the chicken. DO NOT stir. In same bowl, whisk together chicken broth and chicken soup. Slowly pour into baking dish. DO NOT stir. Bake uncovered for 45 minutes. Dumplings form as it bakes. Let sit for at least 5 minutes before serving, allowing dumplings to finish forming. The longer it sits the more dumplings you get.