Chicken and Dumpling Casserole

Chicken and Dumpling Casserole 1 lb chicken breasts, cooked and shredded 2 cups chicken broth 1 stick butter 2 cups Bisquick 2 cups milk 1 can cream of chicken soup 1/2 tsp dried sage 1/2 tsp ground black pepper 1/2 tsp salt 1/2 tsp garlic powder Shredded Cheddar cheese Melt the stick of butter onto the bottom of a 9 x 13 baking dish. Spread shredded chicken on top of butter. Sprinkle sage, pepper, salt, and garlic evenly over chicken. In a small bowl, whisk together the Bisquick and milk. Pour mixture evenly over chicken. In a separate small bowl, combine the cream of chicken soup and chicken broth. Pour mixture on top of Bisquick layer. *Be sure not to mix the layers, just pour and move to next step Sprinkle a handful of cheddar cheese on top if desired. Place pan in preheated oven, 350, for about 55-65 minutes, or until top is golden brown. Remove from oven and enjoy