Chicken and Dumpling Casserole

 2 chicken breasts, cooked and shredded

 2 cups chicken broth

 1/2 stick of butter

 2 cups Bisquick

 2 cups whole milk

 1 can cream of chicken soup

 3 teaspoons of chicken granules (I use Wylers)

 1/2 teaspoon dried sage

 1 teaspoon black pepper

 1/2 teaspoon of salt or more to taste

 Directions: 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