Chicken and Dumpling Casserole Bake

I found this recipe on a southern cooking blog and it looked really good. I'll try to post a picture of the finished product. The cook who made it types just like she must talk, and it's really a cute blog called "Deep South Dish." There were enough other fun things on that blog that I might poke around for more. Anyway, the recipe:

Ingredients:

• 3-4 cups of cooked chicken (or 3 to 5 pieces of raw chicken) I'll bet you could also use leftover turkey
• 2 cups chicken stock/broth 
• 1/4 cup (1/2 stick) of unsalted butter
• 1 cup self-rising flour
• 1 cup milk
• 1 can Campbell's cream of chicken soup

Instructions: Use precooked chicken or poach raw chicken in the chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the stock.

Preheat the oven to 400 degrees. In a Pyrex measuring cup, melt 1/2 stick of butter in the microwave and pour that into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter.  In that same Pyrex cup, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Don't stir it up!  Strain the chicken stock through a colander into the same Pyrex cup (now you know why I wanted ya to melt that butter in it!) and whisk in the cream of chicken soup. Very carefully pour that over the flour and milk mixture and again, don't stir it up!  Bake uncovered at 400 degrees for 35 to 45 minutes, or until top is light golden brown.