Chicken and Dumpling Casserole

chicken breasts, cooked and shredded Rotisserie

chicken broth

butter

Bisquick

milk

cream of chicken soup

chicken granules

sage

black pepper

salt

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 granuels 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.


Love the old version, not this one. This is an old recipe that my mother used to make, but the portions are different. Use only 1 cup broth. Pour the melted butter over the chicken. Pour the broth/soup mixture over that. I don't remember if the Bisquick/milk was a 1:1 ratio, but that is added last. She used buttermilk, and added enough to the Bisquick to make a medium thick,pourable batter.

This just never cooked - there is way too much liquid with the two cups of milk and the two cups of chicken broth and only two cups of bisquick just was like soup.  Cooked for well over an hour and still wasn't done......don't waste your time.

The flavor was pretty close to chicken and dumplings, but I think there may be an error somewhere in the recipe.  I made it exactly per the recipe, but it took over an hour to cook, and even then still never looked anything like the picture in the recipe.  Ours was very soupy and never really developed a 'dumpling like' crust.  Is 2 cups of milk for the 2 cups of Bisquick correct?   Those proportions don't match at all the directions on the Bisquick box.  Worth playing around with, but something is not right here.

chicken and dumpling casserole

Servings: 1

Author : kateseats59

Ingredients

Instructions

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