Homemade Chicken and Dumplins'

1. Cook a whole chicken in boiling water until meat starts to separate from the bone. Remove chicken from water, cool, and pick meat from bones. Strain broth to ensure no tiny bones remain.
2. Add onion, celery, salt/pepper, poultry seasoning, and parsley to broth (to taste). Bring to a boil and then add a bag of frozen peas and carrots. After veggies are tender, reduce heat of broth.
3. Add two cans of cream of chicken soup or one can cream of chicken and one can cream of mushroom soup. This will make your broth very creamy. Add picked chicken (that has been cut into bite-size pieces). You could also use canned chicken or cut-up chicken breasts if you don't want to go through cooking a whole chicken. But you will want to start with canned chicken broth so that the soup has a better flavor. Bring soup mixture to a low boil (you don't want to scorch the soup!).
4. Using the directions from side of Bisquick or Jiffy Mix box, mix up a batch of dumpling dough. For Jiffy Mix: 2 c. Jiffy Mix and 2/3 c. milk. Drop the dough onto the boiling stew, cover tightly with lid (no peeking or your dumplins will fall and be tough!). Cook for 12-15 min. Dumplins should be light and fluffy sitting on top of your stew.
5. If you have a lot of leftover stew after the dumplins are long gone (as happens in my family), the stew makes a great base for chicken noodle soup. Just add enough linguine noodles (broken into small noodles) to cook in the leftover soup. Makes a great "leftover" lunch for next day!