Chicken and Dumpling Casserole
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
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Ingredients
- 2 Chicken breasts, cooked and shredded Tip: Use a store-bought rotisserie chicken
- 2 cups Chicken broth
- 1/2 stick Butter
- 2 cups Bisquick
- 2 cups whole milk
- 1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
- 3 teaspoons chicken granules (I use Wylers)
- 1/2 teaspoon Dried sage
- 1 teaspoon Black pepper
- 1/2 teaspoon Salt or more to taste
Details
Servings 4
Preparation time 35mins
Cooking time 95mins
Preparation
Step 1
Preheat oven to 350 degrees.
If you are preparing your own chicken, place the chicken breasts in a sauce pan and cover with water. Bring the water to a boil. Turn off the heat and place a lid on the pan and allow it to sit at least 10-15 minutes to finish cooking the chicken. Remove the chicken from the broth and allow it to cool before shredding.
In a 9x13 casserole dish, melt 1 stick of butter. Add the chicken in one layer and sprinkle with salt, pepper and sage.
If you want to make this into a pot pie, you can add vegetables at this time. I like mixed carrots, peas and onions.
In a small bowl, mix the milk and Bisquick. Pour this over the chicken.
I clean out that bowl, to reduce the number of dishes, and mix 2 cups of chicken stock, chicken granules and cream of chicken soup. Mix well and then pour over the Bisquick layer. If you have prepared your own shredded chicken, use the liquid from cooking the chicken as the chicken stock.
Bake for about 50-60 minutes until top is golden brown. Time varies by oven and the size of pan you use.
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