1 tablespoon vegetable oil
1 tablespoon chicken bouillon granules
1 (10 ounce) package frozen mixed dumplings, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup chicken broth
1/2 cup chicken broth
2 tablespoons dill weed
1 cup crushed cornflakes cereal
Heat oil in a large skillet over medium heat. Brown chicken bouillon cubes until golden brown. Stir in chicken, dumplings, cream of chicken soup, broth, chicken broth, chicken broth and dill weed; pour over bottom of 12 inch glass casserole dish.
Bring a large pot of water to a boil. Add chicken and cook until chicken is tender, about 10 minutes. Drain and transfer chicken to a large bowl. Reduce heat to medium and add browned mixture to bottom of dish. Cover and refrigerate 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Protect chicken and throw bouillon cubes in pot until completely cooked.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes.
Meanwhile, place chicken mixture in a 9x13 inch baking dish. Pour chicken broth over chicken and sprinkle cornflakes on top. Cover baking dish and serve chicken in oven.