Chicken And Dumpling Casserole

• 3 cups chopped cooked chicken meat
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 1 cup self-rising flour
• 1 cup milk
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups chicken broth
• 1/2 teaspoon poultry seasoning

1. Preheat the oven to 400u0b0F.
2. Grease a 9" x 13" baking dish (I use Pam).
3. Put the chicken in the greased baking dish.
4. Saute the onion, celery and carrot in the olive oil over medium heat for 5 minutes.
5. Whisk together the self-rising flour and milk, and pour over the chicken.
6. Whisk the cream of chicken soup, chicken broth, and poultry seasoning together, and stir in the sauteed vegetables.
7. Pour this mixture over the chicken. DO NOT STIR! IF YOU STIR, YOU WILL NOT GET ANY DUMPLINGS.
8. Bake, uncovered, on the middle rack of the oven at 400u0b0F for 40 minutes, or until the top is beginning to brown.
9. Let sit for 5 to 10 minutes before serving - this allows the sauce to set up. You can serve it right out of the oven, but the sauce will be thin.

chicken meat, olive oil, yellow onion, stalks celery, carrots, flour, milk, cream of chicken soup, chicken broth, poultry seasoning

Taken from www.food.com/recipe/chicken-and-dumpling-casserole-444770 (may not work)