Baked Chicken and Dumplings

Baked Chicken and Dumplings 
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* Cooking with K
1 whole chicken, washed and parts removed from cavity (or can use 3 chicken thighs and 2 chicken breast)
4 to 6 cups water
1 cup whole milk
2 eggs
1 cup all purpose flour
1/4 cup butter, melted
2 cups chicken stock reserved from cooking the chicken or canned
1 10 oz. can Campbell's cream of chicken soup with herbs

In a stock pot, add water and chicken.  Cook until chicken is tender and easily comes off the bone.  Remove chicken from broth and place on platter to cool.   Reserve the chicken stock.  As soon as chicken is cool to the touch, debone chicken and cut in cubes or shred.

Preheat oven 400 degrees F.  Pour and spread melted butter in the bottom of a 9 x 13 baking dish.  Arrange chicken over the butter in a single layer.

Using a wire whisk, stir together milk and egg until mixed thoroughly.  Add flour and mix until creamy and smooth.  Pour over chicken evenly. DO NOT STIR

In a 4 cup measuring cup, whisk together 2 cups reserved chicken stock (or canned chicken stock) and cream of chicken soup with herbs.  Immediately pour over flour mixture.  DO NOT STIR

Bake uncovered for 40 to 45 minutes or until the top is golden brown.

Let cool for 10 or 15 minutes before serving.