Chicken and Dumpling's

Chicken and Stock

1 Whole Chicken
5 qts water
2 stalks celery cut in 3 pieces each
1 medium onion quartered
2 large carrots halved
5 cloves of Garlic

Chicken Veggies & Sauce

1 ½ -2 cups cooked Chicken
3 cups chicken stock
1 cans of cream of Chicken Soup
2 stalks of celery chopped medium size pieces
3 large carrots chopped medium size pieces
1 large onion chopped
1 tblsn fresh basil
1 tblsn fresh parsley
4 cloves of Garlic


2 cups Bis quick
½ cup of Milk
preheat oven to 350

In a large stockpot combine the first 6 ingredient and cook medium heat 1 ½ hrs or till chicken is cooked. Discard vegetables and fat and run fluid through a fine mesh strainer.
So clear stock is formed. Remove chicken from bone and chop.
In medium pot add stock, soup, chicken, and heat to a fine boil. Add chopped vegetables and garlic cook for 30 minutes over low / medium heat. While chicken is cooking combined the Bisquick and milk. In a medium casserole place chicken, top with fresh basil and parsley and top by dropping Bisquick mix by spoon.

Bake for 35 – 40 minutes at 425