Chicken and Dumpling Casserole

Oh Dear Lord…..

Do you want something quick, easy, and fantabulous for dinner???

Check out this recipe.

I made this last night and IT’S ALL GONE!!!

Hands down a keeper.

I can’t wait to make it again.


I cooked three chicken breasts and shredded them.

As I was making this I was thinking it should have vegetables…like frozen peas and carrots. I didn’t have any but you know what….it doesn’t really need any!!! I may next time add them just to give it a try.

This dish reminds me of the cheapo chicken pot pies in the frozen section (which Steve and I LOVE!)

Chicken Dumpling Casserole


2 chicken breasts, cooked and shredded ( or you can use a store bought rotisserie chicken)
2 cups chicken broth
½ stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
½ teaspoon dried sage
1 teaspoon black pepper
½ teaspoon of salt or more to taste


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





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