CHICKEN & DUMPLIN CASSEROLE 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. 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