Chicken and Dumpling Casserole
The secret of this is not to stir
anything. That's what makes your dumplings. When you dish it out, you have your
dumplings on top.
2 chicken breasts, cooked and shredded ( I use a store
bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find
it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter.
Spread shredded chicken over butter. Sprinkle black pepper and dried sage over
this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick.
Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken
granules and soup. Once blended, slowly pour over the Bisquick
layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown