Delicious Chicken and Dumpling Casserole

Cassie *


I made this for dinner tonight, along with some fresh from my garden brown butter Butternut squash... yummmm could have licked the plate, is that good!

pinch tips: Flour, Eggs & Breading Techniques



6 easily


1 Hr


40 Min




boneless chicken breasts (i used 8 chicken thighs) boiled and shredded
2 c
bisquick, or self rising flour
2 c
chicken broth, from chicken above
1 stick
unsalted butter
2 c
2% milk, or whatever you prefer
15 - 20 ounces cream of chicken soup
3 tsp
chicken bouillon granules or cubes
1/2 tsp
ground sage
salt and pepper to taste
1 1/2 c
any vegetables you like, or none at all

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 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. I used fresh corn from my freezer( thawed) and 1/2 cup diced sweet onion
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.
I added some shredded parmesan cheese, and panko bread crumbs on top, for some crunch.

Bake for 60 min,or till golden brown, remove from oven, and let stand for 5 min before cutting..ENJOY!

This casserole is so tasty, and such a nice comfort food...

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #dumplings, #Casserole