Chicken Dumpling Casserole

by Sheryl

The key to the preparation of this saucepan is nothing to be pulled out. This is what makes your knocks. You have your dumplings on top if you dish it out. Perhaps you want to use low sodium granules and add certain veggies for one meal in a pot. This casserole was good for the tongue, knee-slipping. Sometimes casseroles have a bad rap. They are not the most pretty things I’ve ever done, but it sure tastes good.

Ingredients:

3 chicken breasts, boneless and skinless (boiled and shredded)
2 cups chicken stock
1/2 cup of butter
2 cups Bisquick or self-rising flour
2 cups of milk (2%), whatever you prefer
1 (the herbed cream of chicken soup adds lots more flavor) can cream of chicken soup
3 teaspoons Wyler’s chicken granules or 3 bouillon cubes
1/2 teaspoons dried sage
1 teaspoon black pepper & salt, as desired

Directions:

1. Preheat oven at about 350 degrees F

2. In a sauce bowl, place the chicken breast with sufficient water. Set your lid on and take ten to fifteen minutes to finish cooking, and then turn off your heat, let it sit. Remove the chicken from stock and allow it to cool and shred the chicken with a fork.

3. Do not mix the layers when building the layered saucepan.

First Layer:

1. Melt 1 stick of butter in 9×13-inch casserole dish. Spread over butter the shredded chicken. Sprinkle this layer with black pepper and dried sage. Now add a layer of vegetables if you want to serve it as a pot pie.

Second Layer:

1. In a little bowl, mix the milk with Bisquick. Slowly pour into the chicken.

Third Layer:

1. In the medium bowl, combine 2 cups of chicken stock with chicken granules and soup if necessary (strained, if necessary). Slowly pour on the Bisquick layer, once blended. Add some hot stock to the soup so that the soup is melting and everything is out).

2. For 50 to 60 minutes, cook the casserole until the or golden brown on top.

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