Hello folks! Welcome back to the All Things Southern kitchen! We’re making “Chicken and Dumpling Casserole”. My darling Aunt Peggy shared this recipe with me. It was delicious as is, but I tinkered with it here and there. Let’s get cooking!
“Chicken and Dumpling Casserole”
3-4 chicken breasts, cooked and shredded ( Or one store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick Biscuit Mix
2 cups whole milk
1 recipe simple white sauce or 1 can cream of chicken soup
3 chicken bouillon cubes (or 3 teaspoons of chicken granules)
1/2 teaspoon dried sage
1 teaspoon minced garlic
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
I’ve preheated the oven to 350 degrees and I’ve prepared our ingredients. We’ve got three layers on this thing. Ready? I’ll count it down.
Layer Number One! We’ll take a 9 x 13 casserole dish and melt 1/2 stick of butter in the bottom. Then we’ll spread our chicken breasts over the butter. I’ve used four chicken breasts that I’ve roasted and shredded. You can also use the meat from a store bought rotisserie chicken. Over the chicken we’re going to sprinkle salt, pepper, sage, and diced garlic. Now, this is important. Do not stir.
Layer Number Two! We’ll mix two cups of Bisquick with 2 cups of milk. Then we’ll pour it slowly over the chicken. Again, do not stir.
And finally– Layer Number Three Folks! In a medium bowl, we’ll whisk together 2 cups of chicken broth, one recipe of simple white sauce or a can of cream of mushroom soup. You can find that simple white sauce recipe on my website. Now, we’ll stir in 3 crushed chicken bouillon cubes (or 3 teaspoons of chicken granules) and pour it slowly over the Bisquick layer. Remember, no stirring.
We’ll bake our casserole for 30-40 minutes at 350 degrees, or until the top is golden brown! Yum! Enjoy my “Chicken and Dumpling Casserole”. It’s good eating, from the All Things Southern kitchen to yours!