This gluten-free chicken and dumplings casserole recipe is created in layers with shredded chicken, tasty peas and corn, creamy sauce and fluffy dumplings topping.
Course Main Course
Cuisine American
Keyword chicken and dumplings casserole, chicken casserole, gluten-free chicken casserole
Boil chicken breasts for 20-25 minutes or until done. (save water)
Preheat oven to 350 degrees.
When chicken breasts are cooled, shred. (I use my hand mixer to easily shred the chicken.)
Layer 1 - In 9 x 13 casserole dish, melt ½ stick of butter. Spread shredded chicken over melted butter. Sprinkle salt, black pepper and dried sage over this layer. Sprinkle frozen peas and corn over chicken. Do not stir.
Layer 2 - In a small bowl, mix milk and gluten-free Bisquick. Slowly pour gluten-free Bisquick mixture all over chicken. Do not stir.
Layer 3 - In a medium bowl, whisk together 1 cup of chicken broth (from your boiled chicken), chicken granules, and gluten-free cream of chicken soup. Once blended, slowly pour over the gluten-free Bisquick layer. Do not stir. (Dairy-free use my recipe for Gluten-Free Cream of Chicken Soup with dairy-free butter and milk)
Bake casserole for 45-60 minutes, or until the top is golden brown. Enjoy!
Store leftovers in an air-tight container. Re-heat in the microwave or oven.