Chicken and Dumpling Casserole

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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.