Chicken and Dumplings

It wasn't until I had my first Thanksgiving in the South that I tasted this dish. My husband's great Aunt made it. She is the world's sweetest lady and an amazing cook. All of her recipes are from memory. She only shares them with a very few select people. I feel very blessed that she did include me in this elect group while I was in her home. However, I am not big on the idea of measuring Crisco by "fingerfuls". I'm not that advanced in my cooking experience. I'm afraid Aunt Myra would be ashamed of me for this imitation dish, so shh, don't tell her. I also broke a cardinal rule of food photography for this one and used my flash. But I figure since it isn't a real photogenic dish that it really didn't matter all that much. Besides that, the picture I took without the flash was SUPER crappy.

3 large chicken breasts, cooked, shredded

10 c. chicken broth

2 1/2 c. Bisquick

2/3 to 3 c. milk

flour, for thickening

salt & pepper to taste

In a large pot, boil chicken until thoroughly cooked. (I usually add 1 or 2 bouillon cubes while the chicken is boiling) Remove from pot and shred, reserving the broth. Return shredded chicken to pot and bring to a boil. Meanwhile mix Bisquick and milk to make a sticky dough. Roll out dough, as thin as possible and cut into 1/2 to 1 inch strips. Drop dough strips into boiling chicken broth. Continue this process until all dough is gone. Allow dumplings to cook. Thicken the broth to a thick gravy texture using a mixture of flour and milk. Mixture will thicken as it cooks.