- 1
Ingredients
- Directions:
- 3 3 boneless, skinless chicken breasts, boiled and shredded
- 2 cups 2 cups chicken stock (from boiling the breasts above)
- 1 stick 1 stick of butter
- 2 cups 2 cups Bisquick or self-rising flour
- 2 cups 2 cups 2% milk (whatever you prefer)
- 1 can 1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
- 3 t. 3 t. Wylers chicken granules or 3 bouillon cubes
- 1/2 t. 1/2 t. dried sage
- pepper & salt, as desired
- Preheat oven to 350 degrees.
- When building the layered casserole, do not mix the layers.
- Layer 1 - In 9x13 or larger 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
Preparation
Step 1
If you've ever made chicken and dumplings, you know that it's an art to get the dumplings right. I've been told the secret is to add the dumplings to a "rolling, boiling" stock...
When I ran across this casserole recipe, I thought, "If this actually tastes like dumplings, this could be an excellent replacement to the troublesome original!" Well, I made the casserole, and it was
good. I did think that the next time I make it, I will add some poultry seasoning to the broth and I would add a bag of frozen mixed vegetables to make it into a chicken pot pie to make it a more complete meal in one dish. Either way, it received the thumbs up rating at my house.
3 boneless, skinless chicken breasts, boiled and shredded
from boiling the breasts above
the herbed cream of chicken soup adds lots more flavor
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 (
mix the layers.
: 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 (
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).
Hi I'm D! I'm a lifestyle blogger sharing recipes, craft ideas, gardening information, and DIY projects from my home in Kentucky. I am the author of two blogs: The Shady Porch, which features Easy-to-Make recipes along with tips and tales from a home gardener, and Craft-D-ness, which displays a wide range of arts and craft ideas and DIY projects.
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The Shady Porch features Easy-to-Make recipes along with tips and tales from a home gardener.