Chicken and Dumplings

I love eating warm soups when it's cold outside, but if you eat one from a can, it tastes like soup from a can... and most of the time making soup is an all day affair. So when I want warm soup, and I want it to be done fast I make this. If you make it the way I do, it only takes 20 minutes.

Ingredients

• 32 fl.oz. Chicken Broth
• 2 tablespoons Grill Mates Montreal Steak seasoning
• 2 cooked chicken, cut strips
• 2 1/4 cups Bisquick mix
• 2/3 cup milk

Directions

In a large pot, add broth and water. Fill pot about 1/2 way full, or so you have about 3 inches of fluid to cook the dumplings in. Add about 1 to 1 ratio of broth to water (or for example 3 cups of broth to 3 cups of water, but this measurement will be different according to your pot size). Add seasoning, and bring to a light simmer. Mix Bisquick mix and milk in a bowl. Batter should be about dough consistency. If it is really sticky add a little more Bisquick. Drop dough by spoonful into broth. Broth should be at a simmer, but not a bowl. Cook uncovered for 10 min. Then cook covered for 10 min. While dumplings are cooking cut or pull chicken into thin strips. You are going to want your chicken to have alot of flavor, so it is best to use some left over grilled chicken, leftover KFC, or what I like to do is on my way home I pick up a rotisserie chicken and use the breasts off of that. Add chicken after dumplings are cooked and your done.