Chicken and Dumpling Casserole

Ingredients:

4 cups cooked, shredded chicken (you could use the chicken from a store-bought rotisserie roasted chicken and skip the step of cooking chicken for a shortcut)

4 tbsp melted butter

2 tsp black pepper

2 tsp poultry seasoning

2 cups baking mix (like Bisquik… I used the Pioneer version in the one at work)

2 cups milk

2 cans cream of chicken soup

1/2 cup chicken broth or water

How to make it:

In a 13″x9″ glass baking dish, pour the melted butter. Top with the chicken, then the seasonings.

Combine the milk and baking mix and pour over the chicken. DO NOT STIR!

Combine the soup and broth/water, pour over the baking mix and again, DO NOT STIR!

Bake at 350F for 45 minutes, until bubbly and browned. Let rest on the counter for 10 minutes before serving (this will ensure it’s not runny).