Chicken and Dumplings

image from: http://bakingbites.com

One bite and you will think you've died and gone to heaven! This recipe is so yummy and easy, and the hubbs can't get enough of it so it's become a staple dinner in our home. I deviated from the original Bisquick recipe just a bit, and I have to say, I think I nailed it on the head. Enough chatter, here's the recipe!

Chicken and Dumplings

2 C milk

1/2 C frozen carrots

1/2 C chopped celery

2 baked boneless and skinless chicken breasts, cut into bite sized pieces

1 can (10 3/4) condensed creamy chicken and mushroom soup

1 C Bisquick mix

1/3 C milk

Paprika

1. Bake chicken - I like to cut up my chicken breasts, put them in a baking dish with some olive oil, salt and pepper, and then bake at 350 for 30 minutes, or until the chicken's internal temperature is at 165.

2. Heat 2 C milk, soup, veggies and chicken to boiling in 3-quart saucepan, stirring frequently.

3. Stir Bisquick mix and 1/3 C milk just until soft dough forms - Don't overmix! Drop dough by 8 spoonfuls onto chicken mixture, and then sprinkle with paprika. 

4. Cook uncovered over low heat for 10 minutes. Cover, and cook for 10 minutes longer.

Enjoy!