Baked Chicken With Dumplings And Rice

• 4 chicken breasts
• 2 cups Bisquick
• 2/3 cup milk
• 3 cups chicken broth
• 2 (8 ounce) cans cream of mushroom soup
• 1 cup water
• 2 cups white rice

1. Prepare the chicken for baking. Season each piece with the Morton's seasoning. Place the breasts in a 13 x9 baking pan.
2. Pour the cream of mushroom soup over the chicken along with two cans of water. Cover and bake at 350.
3. In a mixing bowl, add 2 cups of Bisquick and 2/3 cup of milk. Mix together to form a dough.
4. Boil 3 cups of chicken broth and add a spoonful of dumpling dough. When the broth cooked out, I added water so they wouldnt burn. Leave on a low heat till chicken is done.
5. About 20 minutes before the chicken is ready, boil the water for rice. Once boiling, add 2 cups of rice.
6. Enjoy!

chicken breasts, bisquick, milk, chicken broth, cream of mushroom soup, water, white rice

Taken from www.food.com/recipe/baked-chicken-with-dumplings-and-rice-365401 (may not work)