I have made this Chicken and Dumpling Casserole many times and it always tastes like I have spent hours and hours to prepare. This is not the bisquick recipe which you see so often, but rather the dumplings are made with flour and milk and taste like the real thing! It is so delicious and your family will eat every morsel.
3-4 cups of cooked chicken ( I use a Rotisserie Chicken and don’t measure..it is approximately 3-4 cups)
Sprinkling of Sage
1/4 cup (1/2 stick) of unsalted butter
1 cup of self-rising flour (if you use AP Flour, add 1 1/4 t of baking powder and 1/8 t salt)*
1 cup of milk
2 cups of chicken stock/broth (low sodium is best)
1 can of Campbell’s original condensed cream of chicken soup
Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. Sprinkle a litte sage on top. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.
Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.
*I have made this recipe numerous times with All Purpose flour and never added baking soda or additional salt.
**This recipe has been prepared and is recommended by BOYD STREET KITCHEN.
Adapted from recipe by DeepSouthDish.com
Don’t you just love Pinterest? Looking around today, I found this chicken recipe that sounds easy and delicious. It’s CHICKEN CRESCENT ROLL CASSEROLE from Kristen at tastebook.com. (hint: the creamy chicken mixture is stuffed inside the roll)
Chicken Crescent Roll Casserole
- 30 minutes
- cook time:
- 30 minutes
- total time:
- 1 hour
- 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
- 1/2 cup 18% table cream (or use whipping cream)
- 4 ounces cream cheese (very soft)
- 4 tablespoons butter (very soft but not melted)
- 1/2-1 teaspoon garlic powder (optional)
- 1/3 cup onion, finely chopped (can use green onions)
- 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
- 1/2-3/4 cup finely grated cheddar cheese
- 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 2-4 tablespoons mayonnaise or whipping cream
- 1-2 cup grated cheddar cheese (for topping)
Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
. Season with seasoned salt or white and black pepper to taste.
. Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish.
. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.