|Chicken Dumpling Casserole...a new twist on the southern Sunday favorite!|
sometimes they do and sometimes they don't. In the cases when the dumplings DON'T turn out alright, it is usually because, for lack of a better term, they melt. You can drop a lot of dumplings in the pot, but sometimes,when it's time to serve them, they've dissolved into the broth. Still, even with all the trouble dumplings can be, they're still a southern Sunday favorite.
When I ran across this casserole recipe, I thought, "If this actually tastes like dumplings, this could be an excellent replacement to the troublesome original!" Well, I made the casserole, and it was very good. I did think that the next time I make it, I will add some poultry seasoning to the broth and I would add a bag of frozen mixed vegetables to make it into a chicken pot pie to make it a more complete meal in one dish. Either way, it received the thumbs up rating at my house.
2 cups chicken stock (from boiling the breasts above)
1 stick of butter ( 8 Tbsp which equals 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
When building the layered casserole, do not mix the layers.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.