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Ingredients
3 boneless, skinless chicken breasts, boiled and shredded
2 cups chicken stock (from boiling the breasts above)
1 stick of butter
2 cups Bisquick or Jiffy mix
1 1/2 cups sauteed mixed vegetables
2 cups milk
1 can cream of &*%$ soup
1/2 t. sage
Salt/ pepper
Directions: Preheat oven to 350*.
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 sitting
for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the
stock) and allow to cool, and then shred the chicken.
When building the layered casserole, do not mix the layers.
In a large casserole dish, melt 1 stick of
butter. Spread shredded chicken over butter. Sprinkle black pepper and dried
sage over this layer. Add layer
of vegetables.
In small bowl, mix milk and Bisquick. Slowly pour
over chicken.
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 time varies by oven and the size pans you decide to
use, therefore, bake until the top is golden brown- approx. 50-60 minutes.
