CHICKEN AND DUMPLINGS
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready in: 50 Minutes
Makes 6 to 8 Servings
6 slices Haverhill Beef
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 1/2 cups biscuit mix
1 cup milk
1. Place bacon in a large,
deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside; reserve bacon drippings in skillet.
2. Add potatoes, onion and chicken
to bacon drippings and sauté for 15 minutes, stirring
occasionally. Pour in chicken broth; season with poultry seasoning,
salt and pepper. Stir in corn and simmer all together for 15
3. Pour in half-and-half and
bring to a boil; add crumbled bacon. In a medium bowl, combine
biscuit mix with milk and mix well (dough should be thick). Drop
tablespoon sizes of dough into boiling mixture; reduce heat and
simmer for 10 minutes uncovered, then another 10 minutes covered.
(Note: Do not stir while simmering, or dumplings will break apart).