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Nancy's Kitchen - Tried and Tested Recipes
Baked Spaghetti #2











 
The following recipe came from a FB friend. I made it for a church dinner and it was well received. It's easy and quite good. I made it with rotisserie chicken, but next time I plan to use poached chicken breasts, and add extra seasoning. I also found that it took 45-50 minutes for the top to brown well.
Doris, S. Indiana

Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 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 small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In 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 30-40 minutes, or until the top is golden brown.
Doris, S. Indiana

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