Old Fashioned Chicken and Dumplings (Made Easy)

REMOVE skin from rotisserie chicken; SEPARATE chicken from bones and discard bones; COARSELY chop chicken into bite-sized pieces; SET aside.

INTO a medium bowl add 1 1/8 cups Bisquick, 1/3 cup milk, a dash of parsley flakes or dried chives and a dash of black pepper; STIR only until soft dough forms (DO NOT OVERMIX); SET aside.

MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat; ADD 1/2 cup all-purpose flour; COOK roux until bubbly and golden, stirring often for 3 minutes.

ADD to the roux: 3 (14.5 ounce) cans reduced-sodium chicken broth (or 5 1/4 cups), 1/2 cup water, 1 dash black pepper, 1 dash parsley flakes or dried chives, 1 dash poultry seasoning, 1 pinch ground nutmeg (and 1/4 teaspoon snipped fresh rosemary if desired); WHISK well.

BRING mixture to a gentle boil; ADD chunked or diced chicken carefully to broth: STIR.

DROP dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy).

SIMMER mixture UNCOVERED for 10 minutes.

COVER and REDUCE heat to medium-low; SIMMER 10 additional minutes.

UNCOVER and REMOVE from heat; LET cool slightly (gravy will thicken as it stands).

LADLE into individual bowls without disturbing dumplings; GARNISH with fresh minced parsley leaves if desired; SERVE and enjoy!