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Chicken Dumpling Casserole Recipe

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This recipe for Chicken Dumpling Casserole is from The O'Leary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 tsp Wylers chicken granules
1/2 teaspoon dried sage
1 teaspoon black pepper and salt as desired
2 cups Bisquick
Directions:
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 (reserve the stock) and allow to cool, then shred the chicken.

When building the layered casserole, do not mix the layers.

Layer 1 – 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.

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 (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer.

Bake until the top is golden brown; approximately 50-60 minutes.

 

 

 

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