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Lynda's Chicken Dumpling Casserole Recipe

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This recipe for Lynda's Chicken Dumpling Casserole, by , is from Chevy's Hot Rod's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynda Ritter

Category:
Category:

Ingredients:  
Ingredients:  
3 boneless, skinless chicken breasts, boiled and shredded*
2 cups of chicken stock (from boiling the chicken breasts above)
1 stick of butter (8 tbsp which equals 1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (or whatever you prefer)
1 can of cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 tbsp Wylers chicken granules or 3 bouillon cubes
1/2 tbsp dried sage
Pepper & Salt, as desired

*You can use any chicken you choose, this is simply what we use most often.

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 9x13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.

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

Bake time varies by oven and the size of pan you decided to use, therefore, bake until the top is golden brown - approx. 50-60 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hr - 1 1/2 hr
Personal Notes:
Personal Notes:
Tip - Add some of the hot stock to the soup can help to melt the soup and get it out the can. Enjoy! Lynda

 

 

 

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