Chicken Dumpling Casserole

Chicken Dumpling Casserole 3 boneless chicken breasts, boiled and shredded 2 cups chicken stock (from boiling breasts above) 1 stick butter 2 cups milk 1 can cream of chicken soup 3 tsp chicken granules 1/2 tsp dried sage 1 tsp black pepper and salt as desired 2 cups Bisquick Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken. When building the layered casserole, do not mix the layers. Layer 1 – In 9×13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour over chicken. Layer 3 – In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Bake until the top is golden brown approx. 50-60 minutes.