I tried this last night and it was wonderful, comfort food recipe. It is similar to the Chicken Pot Pie I make and is very easy. Instead of cooking chicken I had some left over Turkey Vegetable Soup from a couple of nights before. I drained the extra liquid for layer 3 and used turkey and veggies in the 1st layer then followed the rest of the directions. It took closer to an hour to bake at my house but I am at 4000 ft so that's normal. Thank goodness for left overs. They made a great casserole that I enjoyed again today for lunch. Thanks to The Shady Porch for your recipe.
Patty's Chicken and Dumpling Casserole
3 boneless, skinless chicken breasts, boiled and shredded*
2 cups chicken stock (from boiling the breasts above)
1 stick of butter(1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, as desired
(*you can use any chicken you choose this is simply what we use most often)
When building the layered casserole, do not mix the layers.
Layer 1 - In 9x13 casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Note: If you want to serve this as a pot pie, add a layer of vegetables now.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
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. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
Bake casserole for 25-30 minutes, or until the top is golden brown.
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