Anita's Chicken and Dumplings

• 8 chicken breasts (boneless)
• 2 chicken bouillon cubes
• 2 tablespoons butter
• 34 cup celery (chopped )
• 34 cup onion (chopped )
• 34 cup carrot (sliced )
• 34 cup parsley (fresh chopped )
• 1 teaspoon poultry seasoning
• 12 teaspoon rosemary (optional)
• 1 teaspoon salt (to taste)
• 12 teaspoon pepper (to taste)
• water (to cover chicken)
• 2 cups Bisquick baking mix
• 18 teaspoon dried thyme
• 18 teaspoon black pepper
• 18 teaspoon poultry seasoning
• 1 dash ground nutmeg
• 1 tablespoon parsley (minced)
• 23 cup milk

1. In large Dutch oven or kettle, combine chicken, bouillon cubes, butter, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil.
2. Turn down temperature and cook on low until chicken and vegetables are tender.
3. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.
4. --- BISQUICK DUMPLINGS ---
5. 2 cups Bisquick baking mix
6. 1/8 teaspoon dried thyme
7. 1/8 teaspoon black pepper
8. 1/8 teaspoon poultry seasoning
9. 1 dash ground nutmeg
10. 1 tablespoon dried or fresh parsley -- minced
11. 2/3 cup milk
12. For dumplings, combine bisquick mix, thyme, black pepper, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.
13. I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.
14. Drop by tablespoonfuls onto the boiling broth.
15. Cook uncovered, for 10 minutes; cover and cook 10-15 minutes longer.

chicken breasts, chicken bouillon cubes, butter, celery, onion, carrot, parsley, poultry seasoning, rosemary, salt, pepper, water, bisquick baking, thyme, black pepper, poultry seasoning, ground nutmeg, parsley, milk

Taken from www.food.com/recipe/anitas-chicken-and-dumplings-442149 (may not work)