Ingredients:

1 rotisserie chicken, skins and bones removed

1 48 oz container of chicken stock

1 cup of water

pepper to taste

2 cups of bisquick

2/3 cup half and half (or more as needed)

1/2 teaspoon salt

fresh parsley for garnish

Directions:

1. Pour chicken stock and water into large pot and bring to a boil. Add salt and pepper. Cut off pieces of chicken and drop into boiling liquid. Use mostly the dark meat as it gives off more flavor. You can add as much chicken as you want. Cook for 5 minutes. Turn heat down to medium high and remove chicken with a slotted spoon and set aside.

2. Mix Bisquick and half and half until you form a soft dough. Drop by large rounded spoonfuls into slow boiling liquid. Turn down heat to low and cover pot. Cook on low heat for about 10 minutes until dumplings no longer doughy in the middle. Carefully add chicken pieces making sure you do not disturb dumplings so they do not break apart. Turn off the heat and serve.

Bon Appetit!