2 Russet potatoes, cut into cubes
frozen skinless chicken breasts
frozen mixed vegetables
4 cups Bisquick baking mix
1 1/3 cups milk
2 tbsp. cooking oil
chicken stock (1 bouillon cube per 1 cup water)

Start a pot of chicken stock cooking. Wash, peel and cube potatoes. Simmer in chicken stock until firm, not hard.

Thaw, wash and cube boneless chicken breasts. Cook 5 to 10 minutes in frying pan with 2 tablespoons oil.

Boil or microwave vegetables until soft. Strain.

Mix Bisquick baking mix and milk until a soft dough forms. Flatten out and add chicken, potatoes and vegetables plus whatever else you would like in your meal. Roll the dough around the filling.

Drop filled dumplings into boiling chicken stock. Reduce heat; cook uncovered for 10 minutes or cook covered for 20 minutes.

Enjoy!

Submitted by: Stephanie