A tasty chicken and dumpling casserole with Amish influences that doesn't have any vegetables and is great for a cozy family meal.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 1 cup milk. 2 cups cooked chicken, shredded. 4 cups chicken broth. 1/2 cup unsalted butter. 1 cup whole milk. 1 teaspoon dried thyme. 1/2 teaspoon black pepper.

Instructions: Start by heating the oven to 350F 175C. Put 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt in a bowl and mix them together. Add one cup of milk and mix it in until a dough forms. Put 4 cups of chicken broth and 1/2 cup of unsalted butter in a large saucepan. Warm it up and wait for the butter to melt. You can add spoonfuls of the dumpling dough to the broth that is already simmering. Cover and cook on low heat for 10 to 15 minutes, or until the dumplings are fully cooked and have grown twice as big. Take the dumplings out of the pan and set them aside. Put 1 cup of whole milk, 2 cups of cooked chicken shreds, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper in the same saucepan. Simmer until everything is hot. Put the dumplings back in the pot and stir them together slowly. Put the mixture in a casserole dish. The casserole should be baked in a hot oven for 25 to 30 minutes, or until it is bubbly and the top is golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 45 minutes