Ingredients:

• 3 boneless, skinless chicken breasts, boiled and shredded

• 2 cups chicken stock (from boiling the breasts above)

• 1 stick of butter (½ cup)

• 2 cups Bisquick or self-rising flour

• 2 cups milk

• 1 can cream of chicken soup

• 3 tablespoons chicken granules or 3 bouillon cubes

• ½ teaspoons dried sage

• ½ teaspoon salt

• 1 teaspoon black pepper salt, as desired

Preparation:

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.  Boil for 25-30 minutes.  Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.

3. NOTE: 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 mixed vegetables now.  

5. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken. Note: The mixture will look very thin.  This is normal.

6. Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer.

7. Bake casserole for 30-45 minutes, or until the top is golden brown.