Chicken and Dumpling Casserole

source: The Shady Porch

Chicken and Dumpling Casserole
by: The Shady Porch

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 cups chicken, cooked and shredded
2 cups chicken broth
1/2 stick of butter
2 cups Biscuit baking mix
2 cups milk
1 can cream of chicken soup
3 tsp of chicken granules
1/2 tsp dried sage
1 tsp black pepper
1/2 tsp salt

Preheat your oven to 350 degrees.

Layer 1 - Melt 1/2 stick of butter in 9 x 13 casserole dish. Spread the shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Again do not stir.

Layer 2 - In a small bowl, mix the milk and Bisquick. Slowly pour evenly all over chicken. Again do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, the chicken granules and the chicken soup. Once all mixed, slowly pour over the Bisquick layer. Again do not Stir.

Bake the casserole for 30-40 minutes, or until the top is golden brown