All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Ingredients

3 slices bacon 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 ½ cups biscuit mix 1 cup milk

Nutrition Info

451.8 calories carbohydrate: 44.2 g cholesterol: 77.9 mg fat: 20.8 g fiber: 3.2 g protein: 23.5 g saturatedFat: 9.7 g servingSize: - sodium: 645.4 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

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.
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.
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.

8 servings

This recipe is so easy, and very tasty as well!