Chicken and Dumplings

  • 6 cups chicken stock
  • 3 cups chicken, cooked
  • 3 carrots, chopped
  • 1-1/2 cups Bisquick
  • 1/2 cup milk
  • 2 tablespoons Parmesan cheese


  1. Combine stock, chicken, and carrots in pot on medium-high heat.
  2. In a separate bowl, mix Bisquick, milk, and cheese to create dough.
  3. Once pot reaches slow boil, reduce heat to medium. Drop dough by rounded teaspoons into stock mixture.
  4. Cook, uncovered, 10 minutes. Cover and cook 10 more minutes.

(There is nothing identifying about this recipe per se, but it references “Easy Chicken Stock”.)

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