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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken and Dumpling Casserole Recipe

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This recipe for Chicken and Dumpling Casserole is from First Baptist Church of Powhatan , 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:  
2 chicken breasts cooked and shredded
(I use a store bought rotisserie chicken)
2 c. chicken broth
1/2 stick of butter
2 c. Bisquick
2 c. whole milk
1 can cream of chicken soup
(herbed cream of chicken soup if you can find it)
3 tsp. chicken broth granules
1/2 tsp. dried sage
1 tsp. black pepper
1/2 tsp. salt or more to taste
Directions:
Directions:
Preheat oven to 350º.

Layer 1 - in a 9 x 13 dish melt 1/2 stick of butter. Spread chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In a small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In a medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not stir.

Bake casserole for 30 - 40 minutes or until top is golden brown. Enjoy

 

 

 

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