CHICKEN & DUMPLIN CASSEROLE
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.
INGREDIENTS:
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules— not bouillion cubes
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
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 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
For busy Freepers:
Complete Steak Dinner in CrockPot
Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
Add foil wrapped potatoes and foil wrapped frozen corn cobs
cook on low for 6 hours.
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.
Curious about one thing..it may taste good, but no way that’s a dumpling..Dumplings get dropped into the stock, and they FLOAT.