Chicken & Dumpling Casserole
Ready in 45 min
2 chicken breasts cooked and shredded ( I use a store bought
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
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
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