CHICKEN AND DUMPLING CASSEROLE

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Ingredients

2 pounds of chicken
1 cup
1 milk
2 Tablespoons unsalted butter melted
1 10.5 oz can cream of chicken soup

2 cup chicken broth ( you can use the water your chicken was cooked in)
1/4 tsp salt
1/2 tsp black pepper

Place the chicken in a pot and cover with water. Cover and cook 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 minutes before serving.

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