Baked Chicken And Dumplings:

Ingredients:

4-5 large boneless chicken breasts
3 cups of chicken broth (set aside for later use)
1 stick plus 4 tablespoons of sweet cream butter
1.5 cups of milk
1.5 cups of self-rising flour
1/2 cup of sour cream
1 can of cream of celery soup
1/2 teaspoon of rosemary or thyme
Salt and pepper to taste

Instructions:

1. Place chicken, butter, salt, and pepper in a stockpot, covering with water (at least 2 inches above chicken).

2. Boil, then simmer chicken in covered pot for 30-45 minutes. Remove chicken from broth and let it cool. Reserve broth for later.

3. Shred cooled chicken.

4. Preheat oven to 375°F.

5. Melt 1 stick of butter and pour into a casserole dish.

6. Spread shredded chicken over melted butter.

7. Whisk self-rising flour and milk in a separate bowl, then pour over chicken.

8. Whisk 2 cups reserved chicken broth, celery soup, sour cream, and herbs.

9. Pour over chicken and flour mixture.

10. Bake in preheated oven for 30-40 minutes. Cool for 15 minutes, then pour 1 cup reserved broth over the top. Let stand for 5 minutes before serving.