Easy Chicken and Dumplings

It may come as a surprise to you Southerners, but until a couple of years ago I had never eaten chicken and dumplings (or chickn n' dumplins, as they say).  Neither my mother nor my grandmother ever made the dish, and the chicken and dumplings they served in the school cafeteria were gooey squares of dough with gross looking hunks of dark brown "chicken", so I never really had any desire to try it. 

Then, a couple years ago, when we had a big ice storm, our friends came to stay with us because their power was out, and Jessica brought a big pot of the most delicious thing I had ever eaten: real, homemade chicken and dumplings.  I've been hooked ever since.

Her recipe is simple and perfect, but I had a bunch of homemade chicken stock in the freezer just waiting for a freezing day like today!  Here's the EASY version of her recipe.

Easy Chicken and Dumplings

4 cups homemade chicken stock
white meat from rotisserie chicken, shredded
1 cup Bisquick (apparently, every Southern women knows Bisquick makes the best dumplings)
2/3 cup milk

Bring chicken stock to a boil.  Meanwhile, mix Bisquick and milk to form a soft dough.  Drop by small pieces into boiling stock.  Cook for 10 minutes.  Add shredded chicken. Salt and pepper to taste.