Chicken Dumpling Casserole
Original Source/Author: 
Cuisine: Southern!
  • 3 boneless, skinless chicken breasts, boiled and shredded (alternately, you could use the meat from a rotisserie chicken or canned chicken; I boiled and deboned a whole (small) chicken)
  • 2 c. chicken stock (from boiling the breasts, or from a can)
  • 1 stick of butter
  • 2 c. Bisquick or self-rising flour
  • 2 c. milk (I used 2%, but am sure that skim or whole would work as well)
  • 1 can cream of chicken soup
  • 3 t. chicken bouillon granules or 3 bouillon cubes
  • ½ t. dried sage
  • 1 t. black pepper
  • salt, as desired
  1. Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; cover your pot and let sit for 10 - 15 minutes to finish cooking. Remove from stock (reserve stock) and allow to cool, then shred the chicken.
  2. (Alternately, use the meat from a rotisserie chicken, canned chicken, or boil a small whole chicken.)
  3. ------------------------
  4. Preheat oven to 350ºF.
  5. In 9x13 casserole dish, melt 1 stick of butter (place butter in baking dish and place in preheating oven until butter is melted.)
  6. Spread shredded chicken over butter. Sprinkle black pepper, salt, and dried sage over this layer. (If you want to make a pot pie, add a layer of vegetables over your chicken.)
  7. In a small bowl, mix milk and Bisquick/self-rising flour. Slowly pour over chicken.
  8. In a medium bowl, whisk together 2 c. chicken stock (strain it first, if you need to), chicken bouillon granules/cubes, and soup. Once blended, slowly pour over the Bisquick layer.
  9. Bake time varies; bake until the top is golden brown, 50 - 60 minutes.
Notes from Elaine (who submitted the recipe):
I use black pepper and poultry seasoning on the chicken before I add the flour/milk layer.
I use the Better than Bouillon chicken base that I buy at Costco. Lower in sodium and I think it has more chicken flavor.
Recipe by DCEP at