Saturday, September 10, 2016

Chicken Dumpling Casserole






  • 3 boneless chicken breasts, boiled and shredded
  • 3 tsp wylers chicken granules
  • 1/2 tsp dried sage
  • 1 tsp black pepper and salt as desired
  • 2 c bisquick
  • 2 c chicken stock (from boiling breasts above)
  • 1 stick butter
  • 2 c milk
  • 1 can cream of chicken soup


How to Make It

  • 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 9×13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.
  • 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 until the top is golden brown- approx. 50-60 minutes.
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