Chicken and Dumpling Casserole

Carol Perricone

By
@coolbaker1

Yummy and delicious! Very easy to make. :)


Photos: my own

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

2
chicken breasts, cooked and shredded (i use rotisserie chicken)
2 c
chicken broth
4 Tbsp
butter
2 c
bisquick
2 c
whole milk
1 can(s)
cream of chicken soup (the herbed flavor if you can find it)
3 tsp
chicken bouillon granules; ( i use wylers or herb ox)
1/2 tsp
dried sage
1 tsp
black pepper
1/2 tsp
salt, or to taste

THE SECRET TO THIS DISH IS NOT TO STIR ANYTHING! THAT'S WHAT MAKES YOUR DUMPLINGS! WHEN YOU SERVE THIS DISH, THE DUMPLINGS WILL BE ON TOP.

Step-By-Step

1Preheat oven to 350 degrees.

In a 9x13 casserole, melt butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over chicken.

DO NOT STIR.
2In a small bowl, mix bisquick and milk. Pour slowly over chicken.

DO NOT STIR.
3In medium bowl, whisk together 2 cups chicken broth, chicken bouillion granules, and soup. Once blended, pour slowly over bisquick layer.

DO NOT STIR.
4Bake casserole for 30-40 minutes, or until top is golden brown. Enjoy!

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American