Chicken and Dumpling Casserole

Who doesn't love a big, creamy pot of chicken and dumplings? Here is an alternative that has been put to the top of our favorites stack. After seeing it make the rounds all winter on Pinterest and Facebook, I finally took the time to test this casserole version. This one is definitely a keeper!! What I like about it, is it can be made with left-over chicken (or even turkey) and with some home-made chicken stock...it's on the table in no time flat! The Bisquick mixture makes a  nice, flaky crust that is a wonderful substitute for puffy dumplings.


INGREDIENTS:
2 chicken breasts (or 3 large leg quarters) stewed and shredded or rotisserie chicken
2 cups chicken broth
1/2 stick butter
2 cups Bisquick
2 cups of whole milk
1 can cream of chicken soup
3 teaspoons of Better than Bouillion (or cubes)
1/2 teaspoon poultry seasoning
1 teaspoon black better
1/2 teaspoon of salt

Preheat oven to 350 degrees. Melt a 1/2 stick of butter.

 Spread shredded chicken over the butter. Season with salt and pepper.

 In a small bowl mix milk and Bisquick.Pour over chicken. DO NOT STIR!

 In a medium bowl, mix chicken broth, bouillion, poultry seasoning and soup.

 Carefully and slowly pour soup mixture over the top of the Bisquick mixture. 

Again, DO NOT STIR! The "dumplings" will cook up like a cobbler.

Bake for 35-40 minutes or until the top is a flaky, golden brown. Dig in!!