Chicken and Dumpling Casserole
By esperling
Ingredients
- 3 boneless, skinless chicken breasts, boiled and shredded*
- 2 cups chicken stock (from boiling the breasts above)
- 1 stick of butter (1/2 cup)
- 2 cups Bisquick or self-rising flour
- 2 cups 2% milk (whatever you prefer)
- 1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
- 3 t. Wylers chicken granules or 3 bouillon cubes
- 1/2 t. dried sage
- 1 t. black pepper & salt, as desired
Details
Preparation
Step 1
Directions: 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.
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. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
Bake casserole for 25-30 minutes, or until the top is golden brown.
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