Chicken and Dumpling Casserole Recipe

Kind of like mac n cheese or biscuits and gravy, chicken and dumplings are just good old comfort food. Chicken and dumplings originated out of the depression years when comfort was needed for sure.

Come to think of it…comfort is always good. This recipe offers another way to use those chicken breasts, and it also does not require really making perfect dumplings.

Here’s what you need:

2 chicken breasts, cooked and shredded

2 cups chicken broth                                                                    

1/2 stick of butter

2 cups Bisquick

2 cups whole milk

1 can cream of chicken soup

3 teaspoons of chicken granules

1/2 teaspoon dried sage

1 teaspoon black pepper

1/2 teaspoon of salt or more to taste

Important tip! Do not stir anything. That’s how the dumplings form.

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. Mix milk and Bisquick in a bowl and slowly pour over the chicken. DO NOT STIR. Blend the broth, chicken granules and soup and carefully pour over the top. DO NOT STIR.

Bake casserole for 30-40 minutes, or until the top is golden brown. Here at a mile high altitude, I ended up baking an hour to reach “golden brown”.  Not sure if that was the altitude or my oven.

This dish was pretty tasty, and I almost liked it best leftover for lunch the next day.

If nothing else, remember this. DO NOT STIR!