Chicken & Dumpling Casserole
Try this Chicken & Dumpling Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 2 cups chicken broth
- 1 teaspoon black pepper
- 2 cups bisquick
- 2 cups whole milk
- 2 chicken breasts cooked and shredded ( i use a store bought
- 1/2 stick of butter
- 1 can cream of chicken soup (the herbed cream of chicken
- 3 teaspoons of chicken granules (i use wylers)
- 1/2 teaspoon dried sage
- 1/2 teaspoon of salt or more to taste
- Carbohydrate 286.880795 g
- Cholesterol 2098.01 mg
- Fat 532.158465 g
- Fiber 9.65504957008362 g
- Protein 495.165705 g
- Saturated Fat 182.713881666667 g
- Serving Size 1 1 Recipe (3076g)
- Sodium 8109.30783333333 mg
- Sugar 277.225745429916 g
- Trans Fat 41.8204616666666 g
- Calories 8041 calories
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top. Preheat oven to 350 degrees. Layer 1 - In 9 x 13 casserole dish, melt ½ 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
