Chicken & Dumpling Casserole

I haven't made this yet, but it came from Sharon Glasgow's blog and she said she keeps one in the freezer at all times for unexpected company since it can easily be cooked from frozen.  Sounds like a great idea to me!  Can't wait to try it...

1 chicken
1 onion
3 carrots
water and salt

Dumplings 
2 cups of self-rising flour (I use gluten free baking mix)
1/4 cup butter, melted (more is always better)
1/4 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 mins or until dumplings are fully baked on top.