CHICKEN DUMPLING CASSEROLE
Healthy recipes offer you Chicken Dumpling Casseroley, we hope you like it
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Servings: 6
Ingredients
- 3 BONELESS CHICKEN BREASTS, BOILED AND SHREDDED
- 2 C CHICKEN STOCK (FROM BOILING BREASTS ABOVE)
- 1 STICK BUTTER
- 2 C MILK
- 1 CAN CREAM OF CHICKEN SOUP
- 3 TSP WYLERS CHICKEN GRANULES
- 1/2 TSP DRIED SAGE
- 1 TSP BLACK PEPPER AND SALT AS DESIRED
- 2 C BISQUICK
Instructions
- 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 9×13 OR LARGER CASSEROLE DISH, MELT 1 STICK OF BUTTER. SPREAD SHREDDED CHICKEN OVER BUTTER. SPRINKLE BLACK PEPPER AND DRIED SAGE OVER THIS LAYER.
- 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.