BEST CHICKEN DUMPLING CASSEROLE

This savory casserole is one of my husband’s favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks.

Oh my gosh, this casserole y’all. THIS CASSEROLE! Mmm. Mmm. Mmm. This casserole was knee-slipping, tongue-wagging, sing hallelujah good! I have been singing its’ praises since I made it. I love meals like this! Casseroles sometimes get a bad rap. They aren’t the prettiest things you ever did make but they sure do taste good, huh? This is the food of my childhood right here.

INGREDIENTS;

3 boneless chicken breasts, boiled and shredded
2 c chicken stock (from boiling breasts above)
1 stick butter
2 c milk
1 can cream of chicken soup
3 tsp wylers chicken granules
1/2 tsp dried sage
1 tsp black pepper and salt as desired
2 c bisquick

HOW TO MAKE IT:

Preheat oven to 350 degrees.
Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking.
Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.
Layer 1 – In 9×13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.
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.
Bake until the top is golden brown- approx. 50-60 minutes.

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