|Chicken Dumpling Casserole...a new twist on the southern Sunday favorite!|
2 cups chicken stock (from boiling the breasts above)
1 stick of butter ( 8 Tbsp which equals 1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage
pepper & salt, as desired
When building the layered casserole, do not mix the layers.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
(Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).