Chicken & Dumplings

By Tonya_Speed

From Sandra Lee Semi-Homemade, October/November 2009

Ingredients

• 3 cups shredded rotisserie chicken (about 2 1/2-pound chicken)
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• 1 cup whole milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1 cup all-purpose baking mix, Bisquick®
• 1/8 teaspoon ground black pepper
• 1/3 cup whole milk

Details

Servings 4
Adapted from semihomemademag.com

Preparation

Step 1

In a large saucepan, combine chicken, soup, broth, 1 cup milk, thyme, and 1/4 teaspoon pepper. Bring to a boil, stirring occasionally, over medium-high heat.
In a medium bowl, combine baking mix, 1/8 teaspoon pepper, and 1/3 cup milk, stirring just until moistened.
Drop dough, 1 spoonful at a time, into boiling chicken mixture. Reduce heat to low, and simmer, uncovered, 10 minutes. Cover, and simmer 10 minutes longer, or until dumplings are done.