Quicker Chicken And Dumplings
4 cups chicken broth
1/2 cup sliced celery
1/2 cup carrots
1 Bay leaf
1 tsp. dried parsley flakes
DUMPLINGS:
2 cups bisquick/baking mix
1/4 tsp. dried thyme
Dash of Nutmeg
2/3 cup milk
1/2 tsp. dried parsley flakes
3 cups cooked cubed chicken breast
In 5 qt. Dutch oven combine broth, vegetables, bay leaf and parsley; bring to a boil.
For dumplings, combine biscuit mix, thyme, and nutmeg. Stir in milk and parsley just until moistened. Drop by tbsp. fulls into boiling broth. Cook uncovered for 10 min, then cover and cook 10 min longer.
With slotted spoon, remove dumplings to a serving dish and keep warm.
Bring broth to a boil. Reduce heat; add chicken and heat through. Remove bay leaf.
Spoon over dumplings!
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