"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken and Dumpling Casserole Recipe

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

Connie Fraley


2 chicken breast ( cooked and shredded ( I use a store bought rotisserie chicken) )
2 cups chicken broth
1/4 cup butter
2 cups Bisquick
2 cups whole milk
1 Can (12 oz) cream of chicken soup ( the herbed cream of chicken soup if you can find it )
3 teaspoons chicken bouillon ( I use Wylers )
1/2 teaspoon sage ( dried )
1 teaspoon black pepper
1/2 teaspoon salt

Directions: Preheat oven to 350 degrees.

Layer 1 In 9 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

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

Layer 3 In 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 the top is golden brown




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