Old Fashioned Chicken And Dumplings (Made Easy) - cooking recipe

Ingredients

CHICKEN
3 cups chunked boneless skinless rotisserie-cooked chicken
GRAVY
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 (14 1/2 ounce) cans chicken broth (5 1/4 cups)
1 dash black pepper
1 dash parsley flakes or 1 dash dried chives
1 dash poultry seasoning
1 pinch nutmeg
1/4 teaspoon snipped fresh rosemary (optional)
DUMPLINGS
1 1/8 cups Bisquick
1/3 cup milk
1 dash parsley flakes or 1 dash dried chives
1 dash ground black pepper
GARNISH
snipped fresh parsley (or dried parsley or dried chives) or chives (or dried parsley or dried chives)

Preparation

NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
GARNISH tops of dumplings with parsley or chives.
COVER then reduce heat to medium-low.
SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
SERVE and enjoy.