Winner, Winner Chicken Dumplin’ Dinner!

When I meal plan, I try to make at least two things out of similar ingredients. Sometimes our tastes are all over the place and it doesn’t happen, but I try.

This week, our for-sure meal was chicken and dumpling casserole. The byproduct? Chicken salad. Yum! This was the first time I had made chicken and dumpling casserole, but it won’t be the last. It was so good, I didn’t get a picture before it was gone, gone, gone!

You will need:
2 chicken breasts, cooked and shredded (I used a little olive oil with rubbed sage and cooked through; shred in the mixer–it makes life much easier)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup
3 teaspoons of chicken bullion
Salt & pepper to taste

  • Preheat oven to 350 degrees
  • Place butter in 9 x 13 and put into oven; the butter will melt while preheating the oven 
  • First layer: add chicken to top of melted butter; top with salt & pepper
    Mix milk and Bisquick in small bowl 
  • Second layer: pour Bisquick mixture over chicken–do not stir!
    Whisk together soup, broth, and bullion in a separate bowl
  • Third layer: pour soup mixture over the top–do not stir!
  • Bake for 35 minutes, or until golden brown. 

I used my left over chicken for chicken salad. 

Chicken Salad

You will need: 
Cooked, shredded chicken
Plain yogurt 
Dill pickle relish
3-4 saltine crackers  
Course black pepper

  • Shred cooked chicken in mixer 
  • Add 3-4 spoonfuls of yogurt to mixer bowl (depending on how much chicken you have left) 
  • Turn mixer on low and fold yogurt and chicken together
  • Add a spoonful of relish 
  • Continue to stir 
  • Add saltines and pepper
  • Mix until saltines are crushed into mixture 
  • Refrigerate or serve immediately

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