Tuesday, October 23, 2012

No-Stir Chicken and Dumpling Casserole

  • 3 boneless, skinless chicken breasts, boiled and shredded
  • 2 cups chicken stock (from boiling the breasts above)
  • 1 stick of butter ( 8 tablespoon which equals ½ cup)
  • 2 cups Bisquick or self-rising flour
  • 2 cups 2% milk (whatever you prefer)
  • 1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
  • 3 teaspoon Wylers chicken granules or 3 bouillon cubes
  • ½ teaspoon dried sage
  • 1 teaspoon black pepper & salt, as desired

  1. 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.
  2. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
  3. 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. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
  4. Bake time varies by oven and the size pan you decide to use, therefore, bake until the top is golden brown - approx. 50-60 minutes.

Note: Makes About 8 to 12 servings.

Original Recipe: theshadyporch.blogspot Related Posts Plugin for WordPress, Blogger...


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