Saturday, May 18, 2013

Chicken and Dumpling casserole

Chicken and Dumpling Casserole -


2chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2cups chicken broth
½stick of butter
2cups Bisquick
2cups whole milk
1can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3teaspoons of chicken granules (I use Wylers)
½teaspoon dried sage
1teaspoon black pepper
½teaspoon of salt or more to taste


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

Submitted by Tammy Grant

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