Chicken & Dumpling Casserole
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.
- 2 chicken breasts, cooked and shredded
- 2 cups chicken broth
- 1/2 stick 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 salt, or more to taste
Preparation time 15mins
Cooking time 55mins
Preheat oven to 350°F.
In a 9x13-inch casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer without stirring anything together.
In a small bowl, mix milk and Bisquick, then slowly pour all over chicken layer. Do not stir.
In a medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup, then slowly pour over top the casserole. Do not stir.
Bake casserole for 30 to 40 minutes, or until the top is golden brown.