Bacon Chicken and Dumplings

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon in a large pot over medium heat until crisp, about 5 minutes. Remove the bacon, crumble it, and set it aside, leaving the fat in the pot.

2. Add the potatoes and onion to the pot and cook over medium heat for about 5 minutes, stirring occasionally, until the onion softens.

3. Add the chicken and poultry seasoning, season with salt and pepper, and cook about 5 minutes, stirring, until the chicken is no longer pink.

4. Pour in the chicken broth, bring to a boil, then reduce the heat and simmer about 10 minutes until the potatoes are tender. The chicken must reach 165°F (74°C) in the thickest part.

5. Stir in the drained corn, half-and-half, and crumbled bacon. Keep the soup at a gentle simmer over low heat.

6. In a bowl, stir the biscuit mix and milk together until a soft, sticky dough forms.

7. Drop spoonfuls of the dough onto the simmering soup, cover, and cook about 10 minutes without lifting the lid until the dumplings are cooked through.

8. Taste the soup and adjust the salt and pepper before serving.