Chicken and Dumplings Casserole

Here's one of those dinners I make when I don't have anything planned and need to throw a tasty meal together. I first started making a similar recipe a couple of years ago, but now I'm using this easier version that relies on just pantry staples I always have on hand. This adapted version is easier for me to put together because I start with canned chicken then basically throw the ingredients together and bake.

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Chicken and Dumplings Casserole

4 tablespoons butter, melted
2 (13 ounce) cans chicken, drained and broken apart in small pieces
1 cup self-rising flour
1 cup milk
1/4 teaspoon salt
Freshly ground pepper
1 (10 3/4 ounce) can cream of chicken soup
1 (14.5 ounce) can chicken broth

Preheat oven to 400 degrees F. Melt the butter in the bottom of a 9 x 13-inch baking dish. Place chicken on top of the melted butter. In a small bowl, mix together the flour, milk, salt, and pepper. Pour the mixture over the chicken. Then mix the soup and chicken broth together and pour over the flour mixture. Do not mix the casserole layers. Bake for about 45 minutes, or until the top is lightly browned.

Everyone who has tried this dish at my house has loved it, so I hope you will too.