Friday, June 28, 2013

Chicken and Dumpling Casserole

I found a similar recipe on Facebook, but didn't keep the URL, so I apologize for 1) not being able to track back to the original and 2) not getting a photograph when I made this last week.  I thought it might work for one of our 42 nights and did a test case.

Of course, I made changes.  I used chicken thighs cooked in a slow cooker, with the can of soup. That meant pulling the thighs out to shred and leaving as much soup in the cooker to mix later. That's what I like about flexible recipes -- it still worked quite well.  Spicing, of course, is up to individual tastes - I like a touch of cumin in almost all we cook, but Beloved Husband doesn't do well with pepper, so we omit that. We really like our dumplings rolled thin (really like homemade noodles!), but this really did have great flavor and the crust did give the taste of dumplings.  We both voted we'd do it again. When we do, I promise a photo!


2 chicken breasts, cooked and shredded
2 cups chicken broth
1/2 stick of butter
2 cups Pioneer's Buttermilk and Baking Mix (or Bisquick)
2 cups milk (we use 2%)
1 can Campbell's chicken and mushroom soup
3 teaspoons of Wyler's chicken granules
1/2 teaspoon poultry seasoning
1/2 teaspoon of salt (we prefer Lawry's Seasoned Salt)


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 baking mix. 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 baking mix layer. Do not stir.
Bake casserole for 30-40 minutes, or until the top is golden brown

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