Chicken and Dumpling casserole

Ingredients

2	chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2	cups chicken broth
½	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)
½	teaspoon dried sage
1	teaspoon black pepper
½	teaspoon of salt or more to taste

Directions

Directions: Preheat oven to 350 degrees.
Layer 1 – In 9 × 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

Submitted by Tammy Grant