Chicken And Dumplings

• 1 chicken fryer (large)
• 2 Tbsp. parsley
• 2 tsp. oregano
• 2 tsp. Italian seasoning
• 1 tsp. garlic
• 1 can mushrooms
• 2 cans cream of chicken soup
• 1 can cream of mushroom soup
• 4 cans biscuits
• salt and pepper to taste

1. Boil chicken in 8-quart Dutch oven; fill with water until chicken is covered.
2. Add parsley, oregano, Italian seasoning, garlic, salt and pepper.
3. Take chicken out to cool when fully cooked.
4. To the broth, add soups and bring to a boil, stirring occasionally.
5. Cut up biscuits and put in boiling broth.
6. Debone chicken and add to dumplings and broth.
7. Be sure to stir every few minutes for duration of cooking to prevent sticking and burning. Simmer for 20 minutes.
8. Serves 6.

chicken, parsley, oregano, italian seasoning, garlic, mushrooms, cream of chicken soup, cream of mushroom soup, biscuits, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496755 (may not work)