Miss Amanda had passed along this recipe to us quite a while ago. It almost seemed too easy to be true. I have to admit, I was a bit skeptical as I was making it, but I resisted the urge to add anything else. The result, it was delicious! If you're short on time, you could probably use a roasted chicken from Wegmans and storebought stock. I hope you like this one---it's good old fashioned comfort food that even the kids will love! Enjoy!--Tony K.  

Chicken-n-Dumplings

1 whole chicken or 4 split breasts  10 cups chicken stock  1 onion chopped   3 stalks celery chopped 3 carrots chopped

1 cup frozen mixed vegtables     1 large tube Buttermilk biscuits   Creole seasoning to taste (optional)   Salt & pepper

Directions: Put chicken, vegetables and stock in a dutch oven or soup pot and bring to a boil. Reduce heat and simmer until chicken is cooked, about 30-40 minutes. Remove chicken and vegetables from stock. Debone chicken and break up into bite size pieces. Discard veggies. Bring broth to a boil, add the frozen veggies and drop in buttermilk biscuits cut into quarters. Cook for about 5 minutes or until dumplings are done. Add chicken back into stock. Season with salt & pepper and a little creole seasoning. Enjoy!