Chicken and Dumpling Casserole

Ingredients

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