Chicken & Dumpling Casserole

Let's first say that I am not a huge fan of Chicken and Dumplings. It is just something about the chunks of biscuits and how they are soggy. I know, it's just me because a lot of people love them.

My mother in law saw a post with this recipe and invited us for dinner. When she explained what it was, I was definitely willing to try it.

The recipe definitely worked for me and kind of somewhat tasted like pot pie, but without the veggies. You should definitely give this recipe a try!!!

Ingredients:

3 chicken breasts, boiled and shredded

2 cups chicken stock

1 stick of butter

2 cups bisquick

2 cups milk

1 can cream of chicken soup

2-3 chicken bouillon cubes

1/2 t. dried sage

salt and pepper as desired

What To Do:

Preheat oven to 350F

Place chicken breasts in a pan with enough water to cover the chicken. Bring to a boil then turn off heat. Place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock and set stock aside. Let chicken cool then shred chicken. 

*When layering the casserole, DO NOT mix the layers.

In a 9 x 13 casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle with black pepper, salt, and dried sage.

In a small bowl, mix milk and Bisquick. Slowly pour over chicken.

In another bowl, whisk together 2 cups of the chicken stock that you set aside (strain if you need to), chicken bouillon cubes, and soup. Once blended, slowly pour over the dish.

Bake for around 50-60 minutes until the top is golden brown.