CHICKEN AND DUMPLING CASSEROLE

Chicken and Dumpling Casserole image

Provided by Jackie Brink

Number Of Ingredients 10

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2 chicken breasts, cooked and shredded ( you can use a store bought rotisserie chicken)
2 c chicken broth
1/2 stick butter
2 c bisquick
2 c whole milk
1 can(s) cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 tsp of chicken granules (bullion)
1/2 tsp dried sage
1 tsp black pepper
1/2 tsp salt or more to taste

Steps:

1. Preheat your oven to 350 degrees.
2. Layer 1 - Melt 1/2 stick of butter in 9 x 13 casserole dish. Spread the shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Again do not stir.
3. Layer 2 - In a small bowl, mix the milk and Bisquick. Slowly pour evenly all over chicken. Again do not stir.
4. Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, the chicken granules and the chicken soup. Once all mixed, slowly pour over the Bisquick layer. Again do not Stir.
5. Bake the casserole for 30-40 minutes, or until the top is golden brown