BAKED CHICKEN AND DUMPLING CASSEROLE

BAKED CHICKEN AND DUMPLING CASSEROLE

 Ingredients;
 4 boiled and shredded boneless, skinless chicken breasts

2 cups chicken stock, I use 1 canned chicken stock and 1 cup from cooking chicken breasts
1 stick of butter
2 cups Bisquick or self-rising flour
2 cups  milk, I use whole milk
1 can  Herbed Cream of chicken soup
3 tsp. chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, or to desired taste 
 
Directions:

Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in large pan with enough water to cover the chicken.  Cook Chicken for 1 hour on med high heat.

Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When making layers, do not mix

 

In 9x13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. 

In small bowl, mix milk and Bisquick. Slowly pour over chicken.

 In medium bowl, whisk together 2 cups of the chicken stock, chicken cubes or granules and soup. Blend well and slowly pour over the Bisquick layer. 

 

Add some of the hot stock to the soup can to help melt the soup and get it all out of the can

Bake in Preheated 350 degree oven for 50-60 minutes or until golden brown.