CHICKEN AND DUMPLING CASSEROLE

Chicken and Dumpling Casserole image

Provided by Carol Perricone

Time 55m

Number Of Ingredients 11

2 chicken breasts, cooked and shredded (i use rotisserie chicken)
2 c chicken broth
4 Tbsp butter
2 c bisquick
2 c whole milk
1 can(s) cream of chicken soup (the herbed flavor if you can find it)
3 tsp chicken bouillon granules; ( i use wylers or herb ox)
1/2 tsp dried sage
1 tsp black pepper
1/2 tsp salt, or to taste
THE SECRET TO THIS DISH IS NOT TO STIR ANYTHING! THAT'S WHAT MAKES YOUR DUMPLINGS! WHEN YOU SERVE THIS DISH, THE DUMPLINGS WILL BE ON TOP.

Steps:

1. Preheat oven to 350 degrees. In a 9x13 casserole, melt butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over chicken. DO NOT STIR.
2. In a small bowl, mix bisquick and milk. Pour slowly over chicken. DO NOT STIR.
3. In medium bowl, whisk together 2 cups chicken broth, chicken bouillion granules, and soup. Once blended, pour slowly over bisquick layer. DO NOT STIR.
4. Bake casserole for 30-40 minutes, or until top is golden brown. Enjoy!