Chicken and Dumplings IV ​

Servings: 12

Ingredients

	12 skinless, boneless chicken breasts halves
	12 cups water
	2 tablespoons butter
	salt and pepper to taste
	1 1/3 cups milk
	1 cup all-purpose flour
	4 cups all-purpose baking mix
	1 cup cold water

Directions

Step 1 In a sizable pot over medium heat, simmer chicken in 6 cups water until no more pink. Remove chicken, cool, and shred.

Step 2 Return shredded chicken to pot and stir in butter, salt, and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.

Step 3 In a bowl, stir together baking mix and milk until smooth. In another bowl, stir together flour and 1/2 cup cool water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.

Step 4 Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, for ten minutes. Then cover and cook ten minutes more. (Sneak a spatula beneath the dumplings to avoid chicken from sticking with underneath of the pot.) Serve hot.