Chicken & Dumplings Casserole

chicken-dumpling-casseroleChicken and dumplings is a southern staple, and always a great seller at work. Lately I’ve had a problem though with some customers complaining that they didn’t get enough dumplings (no one ever complains about getting too many). It’s hard to satisfy everyone’s love for the dumplings with spreading them around so everyone gets some, so I started looking for an alternative. That’s when I ran across this recipe on the internet and thought I’d give it a try. Everyone loved it! Now they want the recipe.

This has the be one of the easiest recipes I’ve ever tried and it worked flawlessly. It was delicious! The trick to this recipe is not to stir any of the layers together.

  • 4 cups cooked, shredded chicken (you could use the chicken from a store-bought rotisserie roasted chicken and skip the step of cooking chicken for a shortcut)
  • 4 tbsp melted butter
  • 2 tsp black pepper
  • 2 tsp poultry seasoning
  • 2 cups baking mix (like Bisquik… I used the Pioneer version in the one at work)
  • 2 cups milk
  • 2 cans cream of chicken soup
  • 1/2 cup chicken broth or water

In a 13″x9″ glass baking dish, pour the melted butter. Top with the chicken, then the seasonings.

Combine the milk and baking mix and pour over the chicken. DO NOT STIR!

Combine the soup and broth/water, pour over the baking mix and again, DO NOT STIR!

Bake at 350F for 45 minutes, until bubbly and browned. Let rest on the counter for 10 minutes before serving (this will ensure it’s not runny).

 

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