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Chicken Dumpling Casserole Recipe

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This recipe for Chicken Dumpling Casserole, by , is from The O'Leary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Jewell O'Leary


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

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 913 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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