chicken breasts









4 boneless, skinless chicken breasts

1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo)

1/2 cup Parmesan cheese

1 tsp seasoning salt

1/2 tsp black pepper

1 tsp garlic powder






In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.

Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through.
Serve warm!

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Chicken and Dumpling Casserole

Chicken- and -Dumpling -Casserole



Chicken and Dumpling Casserole



For the chicken – I used my crockpot – 3 chicken breasts with 2 cups of chicken broth on high for 4 hours. This allowed me to eliminate the chicken granules which I did not have – I used the broth the chicken cooked in.





3 boneless chicken breasts, boiled and shredded

2 c chicken stock (from boiling breasts above)

1 stick butter

2 c milk

1 can cream of chicken soup

3 tsp Wylers chicken granules

1/2 tsp dried sage

1 tsp black pepper and salt as desired

2 c Bisquick






Preheat oven to 350 degrees.
Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking.

Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.

Layer 1 – In 9×13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.

Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour over chicken.

Layer 3 – In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer.
Bake until the top is golden brown- approx. 50-60 minutes.

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