This recipe is so easy, and very tasty as well!
Ingredients
- slices bacon: 3 piece
- potatoes: 3 piece (diced)
- onion: 1 piece (diced)
- skinless, boneless chicken breast halves: 4 piece (diced)
- chicken broth: 3 cups
- poultry seasoning: 1 tsp
- salt and pepper: (to taste)
- whole kernel corn: 1 can (15.25 ounce can, drained and rinsed)
- half-and-half: 3 cups
- ½ cups biscuit mix: 1 piece
- milk: 1 cup
Metric Conversion
Stages of cooking
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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.
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Add potatoes, onion and chicken to bacon drippings and cook 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 minutes.
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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). Serve hot.
