Comfort Food

Welcome February! I thought January would never end.

I like to cook and bake when it's raining outside. It's a good thing I don't live in a rainy climate because I would weigh a whole lot more than I do now.

I saw a recipe for Chicken and Dumpling Casserole on Facebook the other day and had to try it. MM loves Chicken and Dumplings and is always complaining I don't make it enough. He loved this casserole. I will be making it again.

I made a skillet chocolate chip cookie for dessert, I'll post that recipe in another post.

Needless to say we ate enough calories that night to last us a month.




CHICKEN AND DUMPLING CASSEROLE

The secret of this is not to stir the layers. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

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

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