Chicken and Dumpling Bake

Chicken and Dumpling Bake

3-4 cups of cooked chicken

1/4 cup (1/2 stick) of unsalted butter

1 cup self-rising flour

1 cup milk

2 cups chicken stock/broth

1 can Campbell's cream of chicken soup

Preheat the oven to 400 degrees F.   Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan.   Shred the chicken and spread it on top of the butter.   In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much.   Do not stir.   Whisk together the chicken broth and the cream of chicken soup.   Slowly pour that over the flour and milk mixture.   Do not stir.  Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown.