chicken dumpling casserole


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• 3 boneless chicken breasts, boiled and shredded.
• 2 cups chicken stock [from boiling breasts above.]
• 1 stick butter.
• 2 cups milk.
• 1 can cream of chicken soup.
• 3 Teaspoons chicken granules.
• 1/2 Teaspoon dried sage.
• 1 Teaspoon black pepper and salt as desired.
• 2 cups Bisquick.


-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 to 15min to finish cooking.
-Remove chicken from stock [reserve the stock] and allow to cool, then shred the chicken.
-When building the layered casserole, do not mix the layers.
-Layer1–In 9 × 13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.
-Layer2–In small bowl, mix milk and Bisquick. Slowly pour over chicken.
-Layer3–In medium bowl, whisk together 2 cups of the chicken stock [strained, if needed], chicken granules and soup.
blended, slowly pour over the Bisquick layer.
-Bake until the top is golden brown approx. 50 to 60min.

👨‍🍳👨‍🍳ENJOY ENJOY!♥♥

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