CHICKEN DUMPLING CASSEROLE
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CHICKEN DUMPLING CASSEROLE
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Chicken Dumpling Casserole Ingredients 3 boneless, skinless chicken breasts, boiled and shredded * 2 cups chicken stock ( from boiling the breasts above ) 1 stick of butter ( 8 Tbsp which equals 1/2
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Cat:3473a929-a609-4b85-8818-bf915c7505deForum:91055804-2402-46e2-af36-71fbdbf94984
Cat:3473a929-a609-4b85-8818-bf915c7505deForum:91055804-2402-46e2-af36-71fbdbf94984Discussion:3355df4b-6cd0-4a9f-9411-f1b2386e9456

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CHICKEN DUMPLING CASSEROLE

posted at 10/3/2013 2:59 PM EDT
Posts: 1952
First: 12/5/2010
Last: 4/16/2014




Chicken Dumpling Casserole
Ingredients

3 boneless, skinless chicken breasts, boiled and shredded
*
2 cups chicken stock (from boiling the breasts above)
1 stick of butter ( 8 Tbsp which equals 1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, as desired 
 (*you can use any chicken you choose this is simply what we use most often)

Chicken Dumpling Casserole  #chicken #casserole #dumplings #Sundaydinner #Southern



Directions
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 9x13 or larger casserole dish, melt 1 stick of butter.  Spread shredded chicken over butter.   Sprinkle black pepper and dried sage over this layer.  Note: If you want to serve this as a pot pie, add a layer of vegetables now. 

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. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
Bake time varies by oven and the size pan you decide to use, therefore, bake until the top is golden brown- approx. 50-60 minutes.

Re: CHICKEN DUMPLING CASSEROLE

posted at 10/15/2013 11:19 PM EDT
Posts: 147
First: 7/4/2013
Last: 11/15/2013
This sounds good for a busy night something quick.I love the already roast chickens at the store.Such a great bargain! We have them in our stores here for $4.59 - $4.99 a piece just a little more than you pay for a whole raw chicken.I use them for anything that calls for cooked chicken.Chicken salad,chicken and noodles just to name a few.Thank you for this recipe.

Re: CHICKEN DUMPLING CASSEROLE

posted at 10/16/2013 8:01 AM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
really sounds good thank you

Re: CHICKEN DUMPLING CASSEROLE

posted at 10/16/2013 8:17 AM EDT
Posts: 2514
First: 6/4/2010
Last: 4/16/2014
 we made this dish for the homeless people for dinner tonight.

Re: CHICKEN DUMPLING CASSEROLE

posted at 10/16/2013 8:31 AM EDT
Posts: 3538
First: 1/16/2009
Last: 4/16/2014
Thanks for the great sounding recipe -  a must try.

Re: CHICKEN DUMPLING CASSEROLE

posted at 10/16/2013 10:47 AM EDT
Posts: 2161
First: 8/8/2008
Last: 4/16/2014
Love it will have to make it soon.

Re: CHICKEN DUMPLING CASSEROLE

posted at 10/16/2013 12:43 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
This sounds good, perfect for this time of year as it is getting sort of chilly. 
I would have to make a biscuit dough or use a can of biscuits as I don't use Bisquick, maybe even a cornbread mix over the top would be good.  Then I could add some jalapeno peppers and an onion. 

Re: CHICKEN DUMPLING CASSEROLE

posted at 10/16/2013 12:56 PM EDT
Posts: 1
First: 10/16/2013
Last: 10/16/2013
This sounds like supper tonight!  Can't wait to try it.

Re: CHICKEN DUMPLING CASSEROLE

posted at 10/16/2013 6:02 PM EDT
Posts: 982
First: 9/23/2008
Last: 3/27/2014
Nellie - Thank you for another great sounding recipe.  This sounds like a perfect meal now that the weather is turning cooler.

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