Anita's Chicken and Dumplings

1. 1

   In large Dutch oven or kettle, combine chicken, bouillon cubes, butter, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil.

2. 2

   Turn down temperature and cook on low until chicken and vegetables are tender.

3. 3

   (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.

4. 4

   --- BISQUICK DUMPLINGS ---

5. 5

   2 cups Bisquick baking mix

6. 6

   1/8 teaspoon dried thyme

7. 7

   1/8 teaspoon black pepper

8. 8

   1/8 teaspoon poultry seasoning

9. 9

   1 dash ground nutmeg

10. 10

    1 tablespoon dried or fresh parsley -- minced

11. 11

    2/3 cup milk

12. 12

    For dumplings, combine bisquick mix, thyme, black pepper, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.

13. 13

    I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.

14. 14

    Drop by tablespoonfuls onto the boiling broth.

15. 15

    Cook uncovered, for 10 minutes; cover and cook 10-15 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.