- Aug 4, 2013
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Okay...so this may be just a bit off topic so I changed the recipe title...useful for those with 'harvested' culls etc.
Enjoy!!!
CHICKEN (HERITAGE LARGE FOWL) & DUMPLINGS CASSEROLE
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
INGREDIENTS:
2 chicken breasts, cooked and shredded
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick (or any brand all purpose biscuit/baking box mix)
2 cups milk
1 can cream of chicken soup
3 teaspoons of chicken flavor granules (I use Wylers jarred)
1/2 teaspoon dried sage or poultry seasoning
1 teaspoon black pepper (or more to taste)
1/2 teaspoon of sea salt (or more to taste)
***can add some corn or peas or both if desired too**
***During the last 5 minutes of baking I've added grated parmesan cheese sometimes too***
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
You are going to make us all fat! I say this as I am preparing it.

Well, anything but swapping animals. I don't do live animals.
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