If you've ever made chicken and dumplings, you know that it's an art to get the dumplings right. I've been told the secret is to add the dumplings to a "rolling, boiling" stock...and sometimes they do and sometimes they don't. In the cases when the dumplings DON'T turn out alright, it is usually because, for lack of a better term, they melt. You can drop a lot of dumplings in the pot, but sometimes,when it's time to serve them, they've dissolved into the broth. Still, even with all the trouble dumplings can be, they're still a southern Sunday favorite.
When I ran across this casserole recipe, I thought, "If this actually tastes like dumplings, this could be an excellent replacement to the troublesome original!" Well, I made the casserole, and it was very good. I did think that the next time I make it, I will add some poultry seasoning to the broth and I would add a bag of frozen mixed vegetables to make it into a chicken pot pie to make it a more complete meal in one dish. Either way, it received the thumbs up rating at my house.
Chicken Dumpling Casserole...a new twist on the southern Sunday favorite!
Chicken Dumpling Casserole
- 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)
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.