Delicious Chicken And Dumpling Casserole Recipes

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Steps:

• 1. 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.
• 2. Layer 1 - In 9x13 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. I used fresh corn from my freezer( thawed) and 1/2 cup diced sweet onion
• 3. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
• 4. 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.
• 5. I added some shredded parmesan cheese, and panko bread crumbs on top, for some crunch. Bake for 60 min,or till golden brown, remove from oven, and let stand for 5 min before cutting..ENJOY! This casserole is so tasty, and such a nice comfort food...

Steps:

• 1. Preheat oven to 350 degrees.
• 2. 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.
• 3. 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.
• 4. Layer 1 - In 9x13 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.
• 5. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
• 6. 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 the size pan you decide to use, therefore, bake until the top is golden brown- approx. 50-60 minutes.

Steps:

• Preheat oven to 350°F. Layer 1: In a 9x13-inch 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 a small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir. Layer 3: In a 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 to 40 minutes, or until the top is golden brown NOTE There have been at least 2 people that have made this and said it was too salty. You may either want to cut back on the salt or not use salt altogether.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
• Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.