Need a yummy meal at your house this week? This Chicken and Dumpling Casserole is one of our family's favorites.
The other night I cooked a whole chicken using my favorite recipe Roast Sticky Rotisserie Style Chicken. I love that I can get two or three great meals from a whole chicken.
This recipe is the ultimate comfort food! I know your family will love it as much as mine does and I'm betting you have everything you need to make it right in your pantry.
Chicken and Dumpling Casserole
Ingredients
- 1 stick butter
- 3-4 cups cooked chicken
- 1/2 tsp. seasoning salt
- 2 cups chicken broth
- 2 cups Bisquick or self-rising flour
- 2 cups 2% milk
- 1 can cream of chicken soup
- 1 bouillion cube
- 1/2 t. dried sage
- 1/2 t. black pepper if desired.
Instructions
- Preheat oven to 400.
- Melt butter in 9x13 pan in oven.
- Layer cooked chicken over melted butter in the bottom of your baking dish
- Sprinkle with black pepper (optional) and 1/2 tsp. seasoning salt
- Mix together milk and Bisquick or flour (we used self-rising flour and it worked just fine!)
- Gently pour Bisquick mixture over chicken.
- Whisk chicken broth, sage, bouillion cube and cream of chicken soup, then slowly pour over Bisquick layer (I heated my broth to help disolve the bouillion cube before mixing.)
- Bake at 400 for 30-40 minutes, until golden brown & bubbly.
Here are a few more recipes to use up any leftover chicken:
If you need a little more menu inspiration, go HERE.
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