#NewlywedLife: Learning to Cook

I'm no Pioneer Woman, but occasionally I make something amazing and I want to shout from the mountain tops - "I DID IT!!! I DIDN'T BURN A MEAL!!! IT'S EDIBLE!!!" The list goes on.

Tonight was one of those nights. Note: If I'm cooking something and it's turning out good, it's easy. I promise!

My beautiful MOH Magan collected recipes from my friends and family during my engagement, and gave all of them to me in a recipe box. One of those recipes came from my other MOH, Lori - Chicken and Dumplings Casserole. I love casseroles. So easy.

I deviated from her recipe a little (salt? oops, forgot it. Chicken granules? What the heck?), so I've shared my version below. And if you come to my house in the next week, you can try some - this recipe makes a bunch!

What you'll need:

• 2 chicken breasts, cooked & shredded (In case you're like me and you didn't know how to "cook" chicken until 2 weeks ago don't know how to "cook" chicken - boil it for 30 minutes)
• I use boneless, skinless chicken breast strips - they're smaller and easier for me to work with
• 2 c chicken broth
• 1/2 stick of butter
• 2 c Bisquik
• 2 c milk (I use 2%)
• 1 can of cream of chicken soup
• 1/2 t sage 
• 1 t black pepper

What to do:

1. Preheat your oven to 360 degrees
2. Melt the butter then spread in in the bottom of a 9x13 pan
3. Sprinkle chicken on top of the butter. Don't stir.
4. Sprinkle the pepper and sage on top of the chicken. Don't stir. 
5. Mix the milk and Bisquik together. Pour on top of the chicken/pepper/sage - again, don't stir!
6. Mix the cream of chicken soup and chicken broth. Pour on top of everything else. Guess what? DON'T STIR!
7. Bake for 45 minutes, or until the top is nice and toasty.
8. ENJOY!

It's not very pretty, but it's VERY delicious!

Let me know how it turns out if you try it!