Chicken and Dumpling Casserole

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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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  • Average
  • 30 mins
  • Average budget

Ingredients

  • 2 chicken breasts, cooked and shredded ( you can use store bought rotisserie chicken)
  • 2 cups chicken broth
  • ½ stick of 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 of chicken granules ( Wylers)
  • ½ teaspoon dried sage
  • 1 teaspoon black pepper
  • 1/4 teaspoon of salt or more to taste

Preparation

Step 1

Preheat oven to 350 degrees
Layer 1 – In 9”x13” casserole dish melt ½ stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir
Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 – In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not stir.
Bake casserole for 30 – 40 minutes or until the top is golden brown.

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