Chicken & dumplin casserole

• Meat

  • 3 tsp Chicken
  • 2 Chicken breasts

• Produce

  • 1/2 tsp Sage, dried

• Canned Goods

  • 2 cups Chicken broth
  • 1 can Cream of chicken soup

• Baking & Spices

  • 2 cups Bisquick
  • 1 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 1/2 stick Butter
  • 2 cups Whole milk

Found on keyingredient.com

Description

Ingredients

• 2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
• 2 cups chicken broth
• ½ 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)
• ½ teaspoon dried sage
• 1 teaspoon black pepper
• ½ teaspoon of salt or more to taste

Directions

• 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
• 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