Bacon Chicken and Dumplings PRINT
“This recipe is so easy and very tasty as well. No bones or skins to remove – this really is a terrific recipe!”
|3||large potatoes, peeled and diced|
|4||skinless, boneless chicken breast halves - diced|
|3||cups chicken broth|
|1||teaspoon poultry seasoning|
|salt and pepper to taste|
|1||(15.25 ounce) can whole kernel corn, drained and rinsed|
|1½||cups biscuit mix|
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally.
Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon.
In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered.
(Note: Do not stir while simmering, or dumplings will break apart). Serve hot.