Before my hubby headed out this week he requested one of his favorites. This chicken and dumplings recipe is so simple it only requires a few ingredients.

-1 lb chicken I use bone in chicken breasts

-2 family size Campbell’s Cream of Chicken soup

-Bisquick and milk for the dumplings

-frozen peas (or carrots if you prefer)

-potatoes, butter and milk for the mashed potatoes

Bring chicken to a boil on the stove on high. Lower temperature  to allow to simmer and cover until cooked through (about 20-30 minutes depending on cut used). When chicken is finished cooking boil potatoes until fork tender and mash with butter and milk ( I prefer a little sour cream mmmmm) After chicken has cooled shred with fingers. (This can be done on a prep day if you want a quick work week meal.) Place chicken, frozen peas, soup and two cans of water in large pot. Stir well and bring to a boil. Mix 2 1/4 cups Bisquick with 3/4 cup milk to make 10-12 dumplings. Drop the mixture onto the boiling soup by the spoonful. Allow to cook 10 minutes uncovered and 10 with cover for dumplings to form. Remember to watch the temperature to prevent over boil and stir the bottom often to prevent burning.

Serve over mashed potatoes.

Last time I had family in I made this and it was a hit. Comfort food at its finest!