Thursday, April 25, 2013


Chicken and Dumpling Casserole

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.

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

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 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
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1 comment:

  1. Hey again...still have the stolen photos and word for word methods of preparation up I see.

    I wonder how many of your Facebook Fans know you serve up malware that hacks their computers along with your stolen content?

    Go ahead and delete. Like I said...I have all the time in the world :)

    ReplyDelete

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