rich chicken and dumpling casserole

Name: Rich Chicken and Dumpling Casserole
Prep time: 35 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 - boneless, skinless chicken thighs (should come to about 2 cups chopped after boiling) reserve broth; note: i used 4 boneless, skinless chicken thighs. to me, the thighs are juicier and more tender than chicken breast. use which ever your prefer. also, you could use a roasted chicken from the deli.; 1/2 medium onion, chopped; 3 chicken bouillon cubes; 1/4 cup(s) butter; 1/2 cup(s) butter; 2 cup(s) baking mix (i used bisquick); 2 cup(s) millk; 1 - 10oz can(s) cream of chicken soup; 2 cup(s) of the reserved broth.; salt and pepper to taste

47 Pinches 2 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Oct 13, 2019

This dish is rich in flavor and pretty sure to please most! I was inspired to add eggs and onion from the way my mother made her chicken and dumplings. She didn't always add them but when she did, I loved it the best. A side of steamed broccoli goes well with this dish.

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I loved the way my mother made her chicken and dumplings. She would add chopped up boiled eggs and add to her dish. It added another layer of flavor to the dish. I have incorporated the boiled eggs into my casserole. Hope you enjoy!

prep time 35 Min

cook time 1 Hr

method Bake

yield 6 to 8

Ingredients

4 - boneless, skinless chicken thighs (should come to about 2 cups chopped after boiling) reserve broth
note: i used 4 boneless, skinless chicken thighs. to me, the thighs are juicier and more tender than chicken breast. use which ever your prefer. also, you could use a roasted chicken from the deli.
1/2 medium onion, chopped
3 chicken bouillon cubes
1/4 cup butter
1/2 cup butter
2 cups baking mix (i used bisquick)
2 cups millk
1 - 10oz cans cream of chicken soup
2 cups of the reserved broth.
salt and pepper to taste

How To Make rich chicken and dumpling casserole

Step 1

Heat oven to 350 degrees.

Step 2

Combine (raw) chicken, chopped onion, bouillon cubes and 1/4 cup (or 1/2 stick) butter in large pot. Add salt and pepper to taste, if desired. Cover with water and bring to boil over medium heat. Reduce heat and simmer for about 10 mins. Remove chicken from broth and reserve broth.
Step 3

Shred or chop chicken. You should have about 2 cups. Set aside.
Step 4

Melt 1/2 cup (or 1 stick) butter in a 9 x 13 casserole dish.
Step 5

Combine milk and Bisquick in a bowl. Add a pinch of salt if desired.
Step 6

In another bowl, whisk together 2 cups of the reserved broth with the cream of chicken soup.
Step 7

Now you can layer your dish by spreading the chicken evenly over the melted butter in the casserole dish. NOTE: Do not mix the layers together.
Step 8

Next add a layer of chopped boiled eggs over the layer of chicken. Add salt and pepper to taste. IF you do not like boiled eggs, you can leave them out.
Step 9

Pour the Bisquick mixture evenly over chicken/egg layer.
Step 10

Slowly pour the broth and cream of chicken mixture evenly the Bisquick mix.
Step 11

Bake uncovered for 60 to 70 minutes or until lightly browned on top.
Step 12

Remove from oven and let it set for 5 to 10 minutes and serve.
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