Chicken and Dumpling Casserole
Author: Gary Martin
Ingredients
- 2 C. Chicken, cooked and shredded
- 2 – 10 oz. Cans of chicken broth
- 1 stick of butter
- 4 cups Bisquick
- 4 cups Skim Milk
- 2 cans Cream of Chicken Soup
- ½ teaspoon dried sage
- 1 teaspoon black pepper
- 1 teaspoon of salt or more to taste
Instructions
- Preheat your oven to 350 degrees.
- Layer 1
- Melt 1 stick of butter in a 9 x 13 casserole dish.
- Spread the shredded chicken over butter.
- Sprinkle black pepper and dried sage over this layer.
- Do not stir.
- Layer 2
- In a bowl, mix the milk and Bisquick.
- Slowly pour evenly all over chicken.
- Do not stir.
- Layer 3
- In medium bowl, whisk together 2 cans of chicken broth and the chicken soup.
- Once all mixed, slowly pour over the Bisquick layer.
- Do not stir.
- Bake the casserole for 40 minutes, or until the top is golden brown.
