The Shady Porch: Chicken Dumpling Casserole

By jab120638

Ingredients

• Directions:
• 3 3 3 boneless, skinless chicken breasts, boiled and shredded
• 2 2 2 cups chicken stock (from boiling the breasts above)
• 1 1 1 stick of butter
• 2 2 2 cups Bisquick or self-rising flour
• 2 2 2% cups 2% milk (whatever you prefer)
• 1 1 1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
• 3 3 3 t. Wylers chicken granules or 3 bouillon cubes
• 1/2 1/2 1/2 t. dried sage
• 1 1 1 t. black pepper & salt, as desired
• to 350 to 350 degrees.
• When building the layered casserole, do not mix the layers.
• 1 9x13 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.
• to If you want to serve this as a pot pie, add a layer of vegetables now.
• 2 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
• 3 2 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and

Details

Servings 345
Adapted from theshadyporch.blogspot.com

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).

D is the author of The Shady Porch blog, a neighborly place sharing recipes, crafts, and DIY projects, as well as gardening tips and tales from her home in Kentucky. Click here if you would like to add D to your

Oh Mercy! Hold me back! this looks really good. Yes, I know what you mean about dumplings. I have watched my NC aunt and cousins make them oodles of times and still haven't mastered it. Your recipe looks right up my alley!

Yummy! I think I'm going to make it with some of the leftover turkey from Thanksgiving:) Thank you so very much for linking up to Frugal Days, Sustainable Ways:) It is my sincere hope that you will continue to make Frugal Days, Sustainable Ways a part of your Wednesdays! Keep the great posts comin':)

Fantastic comfort food. Thank you for sharing you recipe at Potpourri Friday!

Your Chicken Dumpling Casserole looks so delicious. I might even make this with some left over turkey. Hope you are having a great holiday week end. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!

Can't wait to make this...sounds so yummy! Is it 1/4 cup butter that equals 1/2 stick or is it 3/4 cup butter?

I am using a little over 1/2 stick butter and the dumplings are puffing to the top perfectly right now- 30 mins so far. i used 2 cups flour with 1 1/2 tsp baking powder because I have no bisquick or SR flour. This is a delicious recipe!! Not all stoves are the same temp no matter the markings! Added a little celery salt, peas, parsley, love it. Thank you!

I just took mine out of the oven to let it cool for about 10 minutes. It doesn't look anything like the picture above :(. Looks like too much liquid, in the middle but still anxious to try it. Maybe because I doubled it could be the reason I don't know but If it tastes good I'm giving it another try only adding less milk to the bisquick and less broth and soup mixture :)

Just made this last night, I made two changes and it turned out wonderfully! I decreased the butter to half a stick or 1/4 cup and increased the time to 55 minutes. I did not add vegies. After 55 minutes it was perfectly golden brown on top and solid throughout! turned out delicious my husband's favorite I will be making this more often since I found a WIN with my picky eating husband! Hope this helps! Happy Eating! :-)

This looks so amazing, Icould just curl up with a big bowl of this casserole in front of the fireplace. I am making this on Sunday!

You are right...all of those ingredients can be added but this recipe is for a Chicken Dumpling Casserole and the recipe you are referring to would be called a Chicken Pot Pie. I did mention in the post that those items could be added, if you preferred them. Thanks for stopping by!

Beth, Thanks for the tip! We've started doing the same, it does make more dumpling! Thank you for sharing!!

Yum! This looks like the perfect comfort food,I have to make it! Nettie

I've made this is and it's very good! Only one minor change, but it was useful: I added the chicken bouillon TO the water when I boiled the chicken. In that way, it dissolves, it intensifies the broth, and flavors the plain chicken. Also makes the dish a tad less salty because you don't us all the broth, but you still get all the chicken flavor.

I adjusted the receipe a little with what I had in the house. I used leftover rotissorrie chicken and cream of broccolli soup in place of cream of chicken.

I made this tonight and it was a hit with my family. I added carrot, celery and onions. I put it in my "Keeper" recipe file. Thank you for a great recipe!

Made this tonight for dinner using a can of drained mixed veggies for the pot pie recipe. It was amazing. My husband loved it too. It did take about an hour to bake,but was worth the wait. Thanks for sharing this.

OMG! made this today it was awesome ...will sure make it again.

I halved the recipe as it is just me and the hubster (we are bad leftover eaters) and it came out great. We will definatelty make this again in the upcoming months. I added frozen veggies (next time maybe some spinach) and used the healthy request cream of chicken. I followed advice of other posters and cooked it for 50 minutes.

I have a good laugh for y'all. Hubby just home from hospital and I wanted something quick and easy. All the while I was cooking, I was interrupted and my mind was elsewhere. First, I had my 9x13 pan in use (another funny story) so I ended up using an 8x8. Melted the butter in the dish, had far too much chicken for which the dog was grateful. Put the stock liquid in before the Bisquick (again far too much). Realized my mistake after I added the Bisquick/milk. Spooned what I could of the liquid over the Bisquick. Dish was overflowing. I also used poultry seasoning in place of the sage. I was sure it would be a disaster. It was wonderful! My husband who has pretty much lost his appetite raved about it. Thank you. Doesn't matter what you do to it, it works!

Making this today for lunch to kick off the Bears football season! Trying to decide what to make with it!

I have this in the oven right now. So far its been over one hour and it still looks very runny...not at all like your picture. I will just have to keep it in longer and see what happens. This could never be done in 25-30 minutes as your directions stated.

Hmm trying to figure this one out..I followed the recipe to a T and the casserole came out with extra greasy liquid on top. I poured the excess off into the sink and baked it for 20 min. longer. It turned out tasting good , but looking at the amount of liquid, vs. amount of chicken, I can see how it was runny. Im thinking less chicken stock and a half of the butter. I did use a whole cube as well. I let it set on the counter top for 10 min. before serving. All in all it was tasty but a mess having to get rid of the runny liquid.

I Made this today and this tuned out very yummy!! My 7 year old is a VERY picky eater and she took 1 bite and said Holly Moly this is good!! LOL :)I used boneless skinless chicken thighs as I prefer thigh meat better. I used the Bisquick instead of the self-rising flour. I mixed it with a mixer so it was mixed up well.I sprayed my pan first with pam and then, I only used 1/2 stick of butter not the whole stick it calls for. In my opinion a whole stick would be way to much. I baked for 1 hour. I also topped it with shredded cheddar cheese and melted it. A real comfort food and makes a ton!! Will definitely make this again. Thanks for the great recipe!!

I made this last night. It was soooooo good! I'm so happy I found this at the beginning of fall. This is such great comfort food! I want to try it with turkey too! The hubby says we should make it and take it for the big thanksgiving dinner. I hope it travels well!

Totally screwed this one up!!!:/ i used corn muffin mix thinking it was the same as bisquick! oh well..... maybe next time

2:I added poultry seasoning and sage to the top layer of chicken

I made this tonight, with the additional vegetables, I did find that I needed to bake it a bit longer than indicated in the recipe in order for the top to brown and the rest to set. But it was delicious, my kids loved it! Thanks for a great recipe!

I made this for company last night. However, after I was mixing the bisquick and milk I thought it was too runny. I read over the reviews and was concerned it was going to be a pinterest failure. I tweaked it and I think it came out really good. I used 4 cups bisquick to the 2 cups milk to make it really thick and spread it over the chicken. I also thought the chicken stock to soup was too thin as well so I added an extra can of chicken soup to the stock. I poured half of that mix on top of bisquick layer and it baked perfectly. I didn't time it, but around 30 to 40 min probably. I then heated up the remainder of soup/stock mixture and served it as gravy over the top.

I made this tonight and it was super easy and my family really liked it. I was afraid about it being to watery but it was perfect. Thanks so much for sharing this recipe. I will add this to my favorite things to cook.

It's sooooooooooooooo yummy! I did make a few changes to add flavor since this seemed very bland. I grilled the chicken with garlic, cajun seasoning, and salt. I also added seasoning to the soup mixture; cajun seasoning, pepper, ground red pepper, and garlic. Reduce the butter by half, reduce milk to 1 1/2 cups, and I cooked mine for 60ish minutes. I didn't have bouillon cubes or that chicken seasoning or sage so I skipped that. DELISH!!

Ours didn't have a lot of dumplings per se... it was more of a chicken in a rich gravy type dish. Next time I might make extra biscuits and serve this over them. YUM!!!

The original source for this baked hers at 400 degrees for almost an hour... Baking this at 350 for only 30 min would probably give you soup instead of a casserole! Especially after you doubled the butter and the.flour/milk from the original recipe. The butter really isn't necessary, either, im sure it's delicious but you can greatly reduce the amount without ruining the flavor of the dish. I used one tablespoon of butter total and generously sprayed my pan with Pam and we loved this. I added veggies to mine (which doesn't make it a pot pie... ) and we plan to make this again soon.

If you don't have bisquick on hand and you use flour/milk instead increase the baking powder to one tablespoon for two cups of flour and use one cup of sprite in place of one of the cups of milk..... Your dumplings will be fluffy and delish

Stacy Makes Cents

1. I made homemade whole-wheat self-rising flour by adding 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to my whole wheat pastry flour.

3. I used homemade cream of chicken soup and didn't add any of the chicken stock to thin the mixture.

I made this just as the recipe calls for with added veggies and cooked it about an hour 15 minutes and it looks and smells delicious! Can't wait to eat it in a minute!!!!!

Just made this exactly as the recipe is written above. I added 2 cans of mixed veggies and one can of green beans on top the chicken. I cooked it for a little over an hour and it was perfect. DELICIOUS!!!!!!!! and very, very filling! 3 of us ate only 1/3 of the pan - and that is me, my hubby and my 15 year old son!!!!!

I have used this as my Chicken Pot Pie recipe for years added bag of mixed veggies and used buttermilk instead of plain. Gives the crust a yummy tang one of our favorites!

Thanks for the comment! I am glad you liked it! I think the size of the pan does make a difference. I also have a rather old oven and the settings may not be as accurate as they used to be. I believe both of these issues could account for my bake time and results.

I made this tonight and I am glad I did. Mine didn't brown up as nicely as yours, and I was a tad heavy handed on the poultry seasoning, AND I used cream of celery soup because I didn't have cream of chicken, but I am very happy with the results, regardless. I am also very full!! Thank you for providing a recipe that allowed me to use self-rising flour because I never buy Bisquick. I had no clue how to use one over the other. And, you're right - you don't need to add salt with all the salty ingredients already being added. I have linked my blog post to yours because yours is the recipe I used. Thank you!

Just had this for dinner! It was really easy to make and tasted yummy. This is a real keeper.

I made this today and it turned out perfect. My daughter and her husband loved it. Thanks for the recipe!! Can't wait to make it for my brother and his family!! :)

Good! Real good! Wanted a bit more "gravy" as my hubby loves to eat it with rice. I think I'll add some more broth next time. Thanks!

The trick to making dumplings that do not dissolve in the broth is to make the dough and place in refrigerator for 2 to 3 hours then roll them out on a table and let them

sit overnight uncovered. This allows them to harden some and then when you drop them they do not dissolve - the other trick is to stir very little and very gently after you add the dumplings. Hope this helps someone out !!

i've made this twice for my fam only i left out the, 3 t. Wylers chicken granules or 3 bouillon cubes, 1/2 t. dried sage, 1 t. black pepper & salt, and added mushrooms. It wasn't near as salty that way and it gives a nice variety to the flavor. Thank you for adding a fav to the family recipe vault for generations to come!!!

9 Apr 2013 - Made this tonight. Really good, but did have to bake it almost 10 mins longer. Want to add veggies next time, and might wait and make dumplings and drop them on for the last 30 minutes, to get real dumplings.......

I made this for dinner tonight. It was wonderful! Followed directions exactly, turned out fantastic!

Above comment from Gayle boysen, mom, not sure why my sons name is popping up, he certainly didn't make it!

Just happened to see this recipe on Key Ingredient http://www.keyingredient.com/recipes/95513064/chicken-dumpling-casserole/ - they are using your pic and recipe with no link back, and b/c that drives me nuts, I thought I would let you know! (they will fix it if you send them an email) On a different note, I make a similar recipe to this and it is one of my favorites!

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This easy-to-make recipe is quick enough for a weeknight meal, and still perfect for those game-day gatherings, too.  Around our house,...

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