Chicken And Dumplings - cooking recipe

Ingredients

4 to 6 chicken breasts
1 tsp. parsley
1 small onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 small pkg. carrots
1 small pkg. peas
2 Tbsp. flour
1 c. Bisquick
2/3 c. milk

Preparation

Place chicken in Dutch oven or large kettle with enough water to cover.
Add the parsley, onion, salt and pepper.
Cook over low heat about 1 1/2 hours or until tender.
Remove meat from bones and return it to chicken stock.
Add carrots and peas.
Blend in flour to stock and stir constantly over low heat until thickened. In a mixing bowl, combine Bisquick and milk.
Drop by tablespoon onto boiling stew.
Cook, uncovered, 10 minutes and covered 10 minutes.
Makes 4 servings.