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Chicken and Dumpling Casserole


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Rate this recipe 4.3/5 (25 Votes)
Chicken and Dumpling Casserole 1 Picture


  • 2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
  • 2 cups chicken broth
  • 1/2 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 (I use Wylers)
  • 1/2 teaspoon dried sage
  • 1 teaspoon black pepper
  • 1/2 teaspoon of salt or more to taste



Step 1

Preheat oven to 350 degrees.

Layer 1 - In 9 x 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

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