Chicken Dumpling Casserole - cooking recipe

Ingredients

2 chicken breasts, cooked and shredded (I use a store bought rotisserie chicken)
2 cups chicken broth
1/4 cup butter
2 cups Bisquick
2 cups whole milk
1 (10 1/2 ounce) can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons chicken bouillon granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon salt (to taste)

Preparation

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.