• 8servings
  • 30minutes
  • 452calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 slices bacon

  2. 3 large potatoes, peeled and diced

  3. 1 onion, diced

  4. 4 skinless, boneless chicken breast halves - diced

  5. 3 cups chicken broth

  6. 1 teaspoon poultry seasoning

  7. salt and pepper to taste

  8. 1 (15 1/4 ounce) can whole kernel corn, drained and rinsed

  9. 3 cups half-and-half

  10. 1 1/2 cups biscuit mix

  11. 1 cup milk

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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