Chicken and Dumplings

I'm sure the story about Jim and the dinner of Chicken and Dumplings already is in this blog.  It is definitely worth it to repeat it while I give you the recipe for this Sunday favorite.

Long version:
Boil chicken, debone, reserve stock, cut chicken into small pieces, then use chicken and stock for the rest of the recipe.  Use large, flat bottomed pot with lid to make dumplings.

Short version:
Buy chicken pieces, chicken stock, chicken bouillon or powder, and mix together into stock pot.  Cut up chicken into two to four inch pieces, mix with enough stock to make a soup.  Make sure your pot has a lid.

Lazy version:
Swanson's stock, Cambell's cream of chicken soup, several cans of white chicken meat.  Keep them in the cupboard, and you can whip them out anytime.

So while the stock gets boiling hot, or the chicken defrosts, I'll tell you the Eagle Bay story.
 Jim invited  bunch of friends to the house.

"My Mom always made the best 'Chicken and Dumplings' for Dinner on Sundays!", he said.  "Why don't you come for 'Chicken and Dumplings'!"

Our mouths were watering, and guests were lining up to join the group.
"We'll bring the salad."
"We'll bring dessert!"

Jim asks me, at home, "By the way, how do YOU make 'Chicken and Dumplings'?".   I have no clue.
He decides to go to Gilstraps, and asks Barb, who laughs, "You mean you invited everyone on the beach, and YOU don't know how to make them?"

She tells him she usually just follows the recipe on the Bisquick box, which is where we find the recipe.  Bisquick and milk. Same consistency as a biscuit!   Mix together, plop onto boiling hot liquid, cover, let boil 10 minutes until firm, serve.  REALLY SIMPLE!

These are so good and super easy... like everyone thinks you are a terrific cook!  I serve in a bowl, and add cooked veggies afterwards, because the kids don't like the beans to stick to the bottom of the dumplings.

And that dinner in Eagle Bay was a supper huge success!