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|
|½||stick of butter|
|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: 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 Note: There have been at least 2 people that have made this and said it was too salty. You may either want to cut back on the salt or not use salt altogether.