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chicken and dumplings

by Emy

pulled chicken from a rotisserie chicken (no skin)
1 stick of butter, melted
1 cup milk
1 cup self-rising flour (must be self-rising)
2 cups chicken broth
1 can condensed cream of chicken soup
Preheat oven 375°
Spread chicken in a 9×13 baking dish
Pour butter evenly over chicken
Season with a little salt and pepper
In med bowl whisk together flour and milk. Slowly pour evenly over chicken. Do not stir!
In same bowl, whisk together chicken broth and chicken soup. Slowly pour into baking pan. Do not stir. Dumplings form as it bakes.
Bake uncovered for 45 mins. Let sit for minimum of 5 mins before serving, allowing dumplings to finish forming. The longer it sits the more dumplings you get. Just as good the second day, also!!!

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