Chicken and Dumplings
4 tablespoons oil
4 quarts water
1 (10 ounce) can chicken gravy
5 cups Bisquick
2 cups milk
Tony Chachere's Creole Seasoning
Wash chicken well in cold water. Cut up chicken. Season well. Lightly brown in a large pot. Add the water to pot and boil until tender (about 20 minutes). Turn off heat and let stand in the broth.
While chicken is cooking, mix Bisquick and milk (according to directions on package). Mix well (add more Bisquick if needed). Dough should be of stiff consistency. Separate dough in 4 equal parts. Roll out each on a well-floured flat surface to 1/4-inch thickness (be generous with flour). Cut into 2-inch squares. When all have been cut, sprinkle with flour.
Carefully remove chicken to another pot and cover with lid. Return pot to fast boil, add chicken gravy and stir. Dip 4 or 5 cups of the broth from the pot and put in the pot with chicken. Drop dumplings in broth, 1 at a time, stirring after every 3 or 4 dumplings. Stir all the way to bottom. Reduce heat to slow boil. Cook until dumplings are tender (about 25-30 minutes.; liquid should be thick). Stir occasionally all the way to the bottom.
Serve in shallow bowl, sprinkled with fresh, coarse-ground black pepper.
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