Chef Seth is back with another quick and easy recipe for those cold weather blues.

This week, check out Chicken & Dumpling Casserole.  The secret is in not stirring, that's what makes the 'dumplings'.  Believe me this tastes as good as it looks, and it's so, so simple, especially if you use our shortcut; the pre-cooked chicken fajita meat.

Here's the recipe:

2 Chicken Breasts cooked and shredded

2 cups chicken broth

1/2 stick butter

2 cups Bisquick, or Baking mix

2 cups whole milk

1 can cream of chicken soup (Herbed if you can find it)

2 tsp chicken granules (if desired)

1/2 tsp dried sage (optional)

salt and pepper to taste

Directions:  Preheat oven to 350 degrees.  Melt 1/2 stick of butter in a 9x13 casserole dish.  Layer chicken over butter, sprinkle black pepper over this layer.  Do not stir.

Layer 2:  In small bowl, mix milk and Bisquick.  Slowly pour all over chicken.  Do not stir.

Layer3:  In medium bowl,  whisk together 2 cups of chicken broth, granules and soup.  Once blended, slowly pour over the Bisquick layer.  Do not stir.

The secret is DO NOT STIR!  Bake for 35-45 minutes or until top is golden brown.  And dig in!