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What's For Dinner? Chicken and Dumpling Casserole, part 2

Time to see how dinner and a fun dessert recipe has turned out for dinner tonight!
Chicken and Dumpling Casserole

3 boneless chicken breasts, boiled and shredded with onions and celery
2 c chicken stock (from boiling breasts above)
1 stick butter
2 c milk
1can(s) cr. of chicken soup
3 tsp wylers chicken granules
1/2 tsp dried sage
1 tsp black pepper and salt as desired
2 c bisquick

Preheat oven to 350 degrees.

Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken, celery and onion. 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.

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.

Layer 1 - In 9x13 or larger 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.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.

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. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
Bake time varies by oven and the size pan you decide to use, therefore, bake until the top is golden brown- approx. 50-60 minutes.

Buckeye Bark

2 1/2 cups Chocolate Chips
1 3/4 cups Creamy Peanut Butter
2 cups Confectioner’s sugar
8 TBSP butter, melted
1 tsp Vanilla
Melt half of the chocolate chips, on medium-high heat. Once melted, spread the chocolate over parchment covered cookie sheet, about 1/8 or 1/4 inch thick. Put in freezer till firm. Mix the PB, sugar, butter and vanilla until smooth and creamy. Spread over top of frozen chocolate. Place back into freezer. Melt remaining chocolate and pour on top. Put back in freezer. Once it is firm, break the dessert into bark pieces. Store in refrigerator or freezer until ready to serve.

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