Chicken dumpling casserole recipe

Chicken second courses

3 boneless, skinless chicken breasts, boiled and shredded 2 cups chicken stock (from boiling the breasts above) 1 stick of butter 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 ½ t. dried sage pepper & salt, as desired