Chicken and Dmpling Casserole By Linda Cobb

Queen of Clean Linda Cobb

Cooler weather is here even in Arizona. That makes me think of warm, comforting food you can make in the oven to warm the house and your stomach up. This is a delicious casserole for just such a day. So easy to make. I like to cook my own chicken breasts, seasoned well with the skin on for flavor. When done I remove skin and use the chicken and any broth that is left from roasting in the oven. I chill the broth and remove the fat from it before using. I use it as part of the chicken broth in the recipe. For ricer flavor use chicken stock.

Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top. 

2 chicken breasts, cooked and shredded
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole or 2% milk or evaporated skimmed milk
1 can cream of chicken soup
3 teaspoons of chicken bouillon
1/2 teaspoon dried sage or poultry seasoning
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

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 granules 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

All you need is a salad and dinner is ready. It's what we are having tonight! For clean up ease, make it in a throw away foil pan.