Try this Chicken & Dumpling Casserole recipe, or contribute your own.
- 2 cups chicken broth
- 1 teaspoon black pepper
- 2 cups bisquick
- 2 cups whole milk
- 2 chicken breasts cooked and shredded ( i use a store bought
- 1/2 stick of butter
- 1 can cream of chicken soup (the herbed cream of chicken
- 3 teaspoons of chicken granules (i use wylers)
- 1/2 teaspoon dried sage
- 1/2 teaspoon of salt or more to taste
- Carbohydrate 286.880795 g
- Cholesterol 2098.01 mg
- Fat 532.158465 g
- Fiber 9.65504957008362 g
- Protein 495.165705 g
- Saturated Fat 182.713881666667 g
- Serving Size 1 1 Recipe (3076g)
- Sodium 8109.30783333333 mg
- Sugar 277.225745429916 g
- Trans Fat 41.8204616666666 g
- Calories 8041 calories
Step-by-step
- The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
- Preheat oven to 350 degrees.
- Layer 1 - In 9 x 13 casserole dish, melt ½ 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
Traditional rolled dumplings require rolling dough, cutting strips, and simmering them gently in a stockpot. This baked casserole bypasses manual dough work entirely through a gravity-defying layering method. Pouring ingredients in a strict sequence without agitation allows the biscuit batter to naturally float to the surface during baking.
Assessing doneness requires visual observation rather than a probe thermometer. Monitor the oven through the glass until the top crust reaches a uniform golden brown and the edges bubble vigorously. This visual cue confirms the starch network has fully set and the liquid beneath has thickened properly. Pull the dish from the oven immediately once the surface achieves a deep amber hue to prevent the bottom from scorching.
Leftovers demand careful handling because the starch continues absorbing moisture as the dish cools. Store portions in an airtight container in the refrigerator for up to three days. Reheat individual servings with a splash of chicken broth to restore the original sauce consistency.
