Absolutely the best!!!Chicken and Dumplings
- 6 skinless, boneless chicken thighs (or breasts)
- 2 cans chicken broth + water to equal 6 cups + an additional can of broth
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
- Garlic salt to taste
- Dried minced onion (big pinch)
- Dried parsley (big pinch)
- 2 cups Bisquick
- 2/3 cup milk
- 2 tablespoons Wondra (3 tablespoons if you like your sauce thicker) (or use flour)
- 1/2 cup cold water
In a large pot over medium heat, simmer chicken in water/broth mixture until no longer pink.
Remove chicken, cool and shred.
Return shredded chicken to pot and stir in butter, salt, pepper, and herbs. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
In a bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
In a separate bowl, stir together Bisquick and milk until smooth.
Drop Bisquick mixture by tablespoonfuls into the boiling water around the chicken.
Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more (gently nudge a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot).Yields: 6 servings
