CHICKEN AND DUMPLING CASSEROLE
Steps:
- 1. Pre-heat oven to 350 degrees. Melt butter and pour in the bottom of a 9"x13" cake pan, swirl around to evenly cover all of the bottom of the pan.
- 2. Layer canned (drained) chicken on top of melted butter. (NO STIRRING)
- 3. Evenly layer mixed vegetables on top of chicken. (NO STIRRING)
- 4. In a separate bowl, mix together cream of chicken soup and chicken broth. Drizzle 1/2 cup of this mixture over chicken/vegetable layers. Set the rest aside.
- 5. In a separate bowl, mix together biscuit mix and milk, should form a runny batter.
- 6. Evenly sprinkle poultry seasoning over the layers in the cake pan. (NO STIRRING)
- 7. Pour biscuit/milk mixture over the top of all, as evenly as possible.
- 8. Pour remaining chicken soup/broth mix over biscuit layer.
- 9. Salt and pepper to taste.
- 10. Bake for 50 minutes.
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