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Chicken and Dumpling Casserole with Veggies


2 lb chicken
1 c frozen peas and carrots, thawed
1/2 c frozen whole kernel corn, thawed
1 c all purpose flour
1 c milk
2 Tbsp butter, melted
10 1/2 oz can cream of chicken soup
2 c chicken broth
1/4 tsp salt
1/2 tsp black pepper


1. Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of an 11×7 baking dish. Spread the veggies over the top of the chicken.
2. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.
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