Chicken & Dumpling Casserole

Ingredients: 
3 boneless, skinless chicken breasts, boiled and shredded
2 cups chicken stock (from boiling the breasts above)
1 stick of butter (1/2 cup)
Salt and pepper, as desired
½ teaspoon dried sage
2 cups milk
2 cups Bisquick baking mix or self-rising flour
1 can cream of chicken soup
3 teaspoons chicken granules or 3 bouillon cubes
Directions:

1.  Preheat oven to 350 degrees.
2.  Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking.
3. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
   When building the layered casserole, do not mix the layers.
4.  Layer 1 - In 9x13 casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.   Note: If you want to serve this as a pot pie, add a layer of vegetables now.
5. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
6.  Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strain, if needed), soup and chicken granules. Once blended, slowly pour over the Bisquick layer. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
7. Bake casserole for 25-30 minutes, or until the top is golden brown.