This recipe is from Shelli of Not Me.
Warning: this is a stick to your ribs meal.
1 pound of chicken
1 box of Bisquick
1 can of cream of mushroom soup
1 large stock pot
1 grill pan
1 large bowl
1 large scooping (cooking) spoon
difficulty level: easy
time: about 30 minutes
Grill the chicken with your favorite seasonings.
Bisquick dumplings double the batch, in large bowl.
Use a large spoon and drop dumpling batter the size of two fists into boiling water until you have about 6 dumplings. As soon as all dumplings are in the water reduce the heat to lowest possible heat. (Yes the dumplings should look massive). Cover the stock pot with lid for 10 minutes. Uncover the stock pot for additional 10-15 minutes. The dumplings will expand, thus covering first is helpful.
Plan your time, to have everything ready about the same time. While the dumplings are slowly cooking warm the cream of mushroom soup in a sauce pan. The chicken should be grilling or being kept warm.
After the 20-25 of low simmering is up, turn off heat to the dumplings. Scoop out the dumplings with a large (I mean large) spoon. The dumplings will look gooey on the outside but light and fluffy inside. You can either place the dumplings in a large bowl and serve at the table or place on ready dinner plates at 12-1:00 o’clock on the plate. Then place a couple tablespoons full of cream of mushroom soup on the plate under the dumplings. It would look like it is going across 9:00 through 3:00 o’clock on the plate. Cut the grilled chicken into long stripes and place in a (fanned out look) with the edges touching the cream of mushroom soup.
Salt and pepper at the table is always good on top of the big dumplings.
You can substitute the cream of mushroom soup for gravy but gravy is too salty for our tastes.
You will want to either soak or wash that stock pot asap! Trust me on this one.