Bacon Chicken and Dumplings recipe

8 servings

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 1/2 cups biscuit mix

1 cup milk

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.