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Instructions:
Preheat oven to 375°F (190°C).
Spread shredded chicken in a 9×13 inch baking dish and pour melted butter over it. Season with salt and pepper.
In a bowl, whisk milk and self-rising flour until smooth. Pour over the chicken evenly (don’t stir).
In the same bowl, whisk chicken broth and condensed soup, then pour over the chicken and flour mixture (don’t stir).
Bake uncovered for 45 minutes, until dumplings are golden and set.
Tip: Let it sit for 5 minutes before serving for the perfect dumpling texture. Enjoy leftovers reheated the next day!
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