chicken and dumpling bake

I'm breaking out my inner Paula Deen for this one. I say that because it uses a shitload of butter, pardon my french. And to Paula, butter is everything. Haha. I love some chicken and dumplings. Especially from Cracker Barrel! However, I suuuuck at making them without it turning out just weird. So here is a way to bake it.. which is my forte!

Ingredients:

1/2 stick of butter

3 medium sized chicken breasts

2 cups of chicken stock

1 cup of milk

1 cup of all purpose flour

1 can of cream of chicken soup

In a pot, bring chicken stock to a boil. Add in the chicken and bring back to a boil. Reduce heat to low and cover and simmer for about 20 minutes, or until chicken is cooked thoroughly. Set chicken aside on a plate to cool. Reserve the broth! You'll need it later. Preheat the oven to 400F. Melt the butter and pour it evenly onto the bottom of a 9x13 baking dish. Shred chicken (I used 2 forks) and lay out across the butter. In a medium size bowl, whisk together the milk and flour until smooth. Pour over the chicken slowly, so that the chicken doesn't move (like a second layer). DO NOT STIR. Strain the chicken stock into another medium bowl and add the cream of chicken soup. Whisk until smooth and pour slowly over the milk/flour mixture, again layering it. DO NOT STIR IT! Bake uncovered for approximately 40 minutes, until the top is golden brown. Spoon out some of the deliciousness and devour it. NOM!

*NOTE! You can add in some cooked vegetables to make this an all in 1 meal. Sort of like a chicken pot pie, in casserole form!