Chicken and Dumpling Casserole Recipe

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Ingredients

2 chicken breast ( cooked and shredded ( I use a store bought rotisserie chicken) )
2 cups chicken broth
1/4 cup butter
2 cups Bisquick
2 cups whole milk
1 Can (12 oz) cream of chicken soup ( the herbed cream of chicken soup if you can find it )
3 teaspoons chicken bouillon ( I use Wylers )
1/2 teaspoon sage ( dried )
1 teaspoon black pepper
1/2 teaspoon salt

Preparation

Step 1

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.

Directions

Directions: Preheat oven to 350 degrees.

Layer 1 – In 9 × 13 casserole dish, melt 1/2 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