Chicken & Dumpling Casserole

1 chicken

1 onion

3 carrots

water and salt

Dumplings

2 cups of self-rising flour (I use gluten free baking mix)

¼ cup butter, melted (more is always better)

¼ lb cheddar cheese, shredded

2/3 cup buttermilk ( you can substitute w/ homemade plain yogurt)

2 eggs, beaten

1. Cook chicken in water with 1 diced onion, three chopped carrots and salt to taste.  Cook for 2-6 hours depending on how tender you want or how long you have. Take chicken out of broth, take skin off and debone. Shred chicken. Save carrots.
2. Mix all ingredients for dumplings and set aside.
3. Grease 9 X 13 baking dish. Evenly distribute shredded chicken and saved carrots into dish. Pour 2 ½ cups of chicken broth on top. Add salt to taste. Pour dumpling mixture on top in mounds and  spread evenly.
4. Bake in 350 degree oven for 40 min’s or until dumplings are fully baked on top.
5. To freeze: Bake, let cool and wrap tightly- put in freezer. Let thaw and reheat on low heat. Sometimes I freeze it unbaked. If you do that, let it thaw and then bake 40 min’s are until done.