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Are you craving a tasty home cooked meal? You know the one where you can actually taste the love in it? A meal that just warms the soul? Well, do I have an EASY chicken and dumpling meal for you!! I have to say I did not find this meal on my own, a co-worker/friend suggested it to me. Thanks JRock! Keep in mind this meal isn’t the healthiest buuuuuut oh well! Pair it with a side of steamed veggies to make up for it! 😉
What you will need:
3 boneless, skinless chicken breast, boiled and shredded
2 cups chicken stock (from boiling the breasts above)
1 stick of butter
2 cups Bisquick or self-rising flour
2 cups of milk
1 can cream of chicken soup
3 bouillon cubes
½ teaspoon dried sage
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, and then shred the chicken. To shred the chicken I usually use 2 forks and go at it.
When building the layering, 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. Note: If you want to serve this as a pot pie, add a layer of vegetables now.
Layer 2 – In a 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 time varies by oven and pan size you decide to use, therefore, bake until the top is golden brown- approx. 50-60 minutes.
I hope you enjoy this yummy in the tummy chicken and dumplings.
As always, thank you for reading Stephanie Says.
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**This recipe was found on Pinterest, thanks to the blog The Shady Porch.**