Chicken & Dumpling Casserole
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 319.5
- Total Fat: 18.1 g
- Cholesterol: 58.7 mg
- Sodium: 889.3 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 0.1 g
- Protein: 13.1 g
Introductionit looks more like a pot pie than a casserole and it is really good. You can even make it ahead of time ready to be popped into the oven. it looks more like a pot pie than a casserole and it is really good. You can even make it ahead of time ready to be popped into the oven.
3 boneless, chicken breasts, 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)
1/2 t. dried sage
1 cube Chicken bouillon
1 t. black pepper & salt, as desired
We made this and used Cream of Celery soup instead of Cream of Chicken soup and it was very good. We also added two small green onions and a half bag of frozen peas and carrots. Next time I will cut back on the amount of water and chicken bouillon I use as it tasted a bit salty. Next time I think I will try to use individual pie tins just for fun. Also I think this would be very easy to make and put in small pie tins then freeze to have ready for individual servings ready to pop into the oven when you don't want to cook.
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 a bowl, mix milk and Bisquick. Slowly pour evenly over chicken.
Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed) 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. Makes about 8 very filling servings.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BORN2WRITE.