Chicken and Dumplings Casserole Comfort

Preheat your oven to 190°C (375°F) and grease a 9x13-inch baking dish.

In a large skillet, sauté the chopped carrots, celery, and onion in the melted butter over medium heat until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for another minute.

In the greased baking dish, spread the shredded chicken evenly across the bottom.

In a medium bowl, whisk together the self-raising flour and milk until smooth. Pour this mixture evenly over the chicken.

Spread the sautéed vegetables over the flour mixture in the baking dish.

In another bowl, mix together the chicken broth, condensed cream of chicken soup, dried thyme, salt, and black pepper. Carefully pour this mixture over the vegetables.

In a separate bowl, combine the biscuit mix, milk, and melted butter for the dumplings. Drop spoonfuls of this mixture on top of the casserole.

Bake for 30-35 minutes, or until the dumplings are golden brown and the casserole is bubbly.

Let the casserole rest for a few minutes before serving.

Preparation time: