Chicken & Dumplings

Ingredients

• 8 Chicken Breasts -- boneless
• 1/2 cup celery -- chopped
• 1/2 cup onion -- chopped
• 1/2 cup carrots -- sliced
• 1/2 cup parsley -- fresh chopped
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon rosemary -- optional
• 1 teaspoon salt
• 1/2 teaspoon pepper
• water to cover chicken

--- BISQUICK DUMPLINGS ---

• 2 cups Bisquick baking mix
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/8 teaspoon poultry seasoning
• 1 dash ground nutmeg
• 1 tablespoon dried or fresh parsley -- minced
• 2/3 cup milk

Directions

In large Dutch oven or kettle, combine chicken, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.

For dumplings, combine bisquick mix, thyme, nutmeg, poultry seasoning, parsley; stir in milk just until moistened. Drop by tablespoonfuls onto the boiling broth. Cook uncovered, for 10 minutes; cover and cook 10 minutes longer.

*Recipe courtesy of BigOven.com