Chicken and Dumplings

• 8 boneless chicken breasts
• 12 cup celery, chopped
• 12 cup onion, chopped
• 12 cup carrot, sliced
• 12 cup fresh parsley (chopped)
• 12 teaspoon poultry seasoning
• 14 teaspoon rosemary (optional)
• 1 teaspoon salt
• 12 teaspoon pepper
• 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 dried parsley, minced
• 23 cup milk

1. In large Dutch oven or kettle, combine chicken, 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. For dumplings, combine bisquick mix, thyme, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.
5. I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.
6. Drop by tablespoonfuls onto the boiling broth.
7. Cook uncovered, for 10 minutes; cover and cook 10 minutes longer.

chicken breasts, 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/chicken-and-dumplings-507831 (may not work)