3 boneless, skinless chicken breasts, boiled and shredded
2 cups chicken stock (from boiling the breasts above)
1 stick of butter (1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk
1 can cream of chicken soup
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, as desired
Instructions
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 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. (Tip - Add some of
the hot stock to the soup can to help melt the soup and get it all
out of the can).
Bake casserole for 25-30 minutes, or until the top is golden
brown.
Originally Submitted
12/19/2012
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