Leftover Rotisserie Chicken and Dumplings

Ingredients:

• leftovers from rotisserie chicken (may use chicken breasts instead)
• 2 cups chicken broth
• 1 stick of margarine, melted
• 1 can of cream of celery soup-undiluted
• 1 cup self-rising flour
• 1 can of mixed vegetables, drained
• 1 cup buttermilk (may substitute regular or low-fat milk)
• 1/2 tsp. salt

Directions:

Place leftover chicken and 3 cups of water in a large stock pot and bring to a boil to cook chicken off the bone.

Remove chicken from the bones cut into pieces. Mix 2 cups of the chicken broth with the soup in a saucepan and bring to a boil.

Mix melted margarine, flour, milk, and salt in a separate bowl. Put chicken in bottom of a 9 x 12 inch casserole dish. Pour can of drained mixed vegetables over chicken. Pour broth mixture over the vegetables and chicken.

Spoon dough mixture over top. Bake at 425 degrees F for 25-30 minutes or until lightly browned.

Source: A combination of different recipes I've used for years. I still play with the recipe by adding fresh rosemary, using different kinds of creamed soups, or fresh or frozen vegetables.

By Sandy Bass from Elon, NC