Chicken Dumpling Casserole

Marlene Fulk Recipe

By Marlene Fulk gmafaye

30 Min
1 Hr

I found this recipe online here: It just sounds delicious and I had to share it!


boneless chicken breasts, boiled and shredded
2 c
chicken stock (from boiling breasts above)
1 stick
2 c
1 can(s)
cr. of chicken soup( herbed cr. of chicken adds more flavor)
3 tsp
wylers chicken granules
1/2 tsp
dried sage
1 tsp
black pepper and salt as desired
2 c

Directions Step-By-Step

Preheat oven to 350 degrees.
Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking.
Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.
Layer 1 - In 9x13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Note: If you want to serve this as a pot pie, add a layer of vegetables now.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
Bake time varies by oven and the size pan you decide to use, therefore, bake until the top is golden brown- approx. 50-60 minutes.

About this Recipe

Course/Dish: Chicken, Casseroles

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Jan Bowen bowdeannc
Jun 29, 2015
This was a quick recipe & we enjoyed it. Will make again!
Anne Durbin yellowangel
Jan 4, 2015
So we finally sat down to eat and it was absolutely delicious!! It was so filling that neither of us could go back for seconds but believe me I can't wait for leftovers tomorrow!
I did have to add a baking sheet underneath cause when I checked on it, it was about to bubble over. But no worries there!
Anne Durbin yellowangel
Jan 4, 2015
I tried this recipe and say it's Family Tested & Approved!
Anne Durbin yellowangel
Jan 4, 2015
This is in the oven right now. I followed other comments and decreased the amount of chicken broth and butter. I also mixed the bisquick as I started boiling my chicken so it had time to thicken a little. Hope that it comes out nice and thick. Fingers crossed that its a hit with my fiancé!!
BTW this completely filled by 9x13 pan! I was worried it wasn't all going to fit. But thankfully it did!
LaVerne Reid lreid1949
Nov 2, 2014
I've made this several times and each time it is a hit! Sometimes I substitute the cream of chicken soup with cream of celery or cream of mushroom soup. I also cook it longer than the recipe suggest.