Busy Moms Chicken and Dumpling Casserole

Brenda Nance


This sounds like it a lot of work, but it really is so easy and taste so mouth watering good! My family loves this better than the old fashion chicken and dumplings. The secret is not to stir the ingredients as you layer them.

★★★★★ 4 votes
6 to 8
30 Min
1 Hr 40 Min


chicken thighs (boil until done, remove from bone and shred )
2 c
chicken broth
1/2 stick
butter, melted
2 c
2 c
1 can(s)
cream of chicken soup
1 pkg
chicken bouillon (I use 1 cube of Wylers )
1/2 tsp
dried sage
1 tsp
black pepper
1/2 tsp
salt (adjust to your taste)
1 Tbsp
1/2 tsp
garlic powder


1Preheat oven to 350 degrees.
2Layer 1: In a 9x13 casserole dish pour melted butter on to the bottom of the dish. Spread the shredded chicken on top of the butter, then sprinkle with the black pepper, dried sage and salt. Do Not Stir.
3Layer 2: In a small bowl mix the milk and Bisquick, stirring until well blended. Slowly pour over chicken, then sprinkle with parsley and garlic. Do Not Stir.
4Layer 3: In a medium bowl whisk together 2 cups of chicken broth, Wylers bouillon and cream of chicken soup. Once blended, pour slowly over the Bisquick layer. Do Not Stir.
5Bake casserole for about an hour, do not take out until the top is a nice golden brown. Let the casserole sit for 10 minutes to set then enjoy!

About this Recipe

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