Chicken and Dumplings
4-5 chicken breasts
3 cans of low-sodium chicken broth
3 packages of chicken flavored Herbox
Pinch of sage
Flour
Salt & pepper, to taste

Dumplings:
2 cups Bisquick
2/3 cups milk

Cook chicken breasts and cool. Shredded chicken into bite size pieces. Place chicken in a medium sized pot with the broth, Herbox and sage. Bring to a boil. Mix about 1/4 cup of flour with water until you have a very thin paste. Add flour mixture to the boiling chicken and stir continually. Simmer for about 10 minutes. If the broth is too thin add more flour. For the dumplings, stir ingredients until soft dough forms. Drop by spoonfuls onto boiling broth; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.

My notes: This is Seth's mom's recipe. It's one of the first things that I learned how to make for Seth and I make it pretty often! It's good with the dumplings, on bread, over biscuits or with mixed veggies (kind of like a pot pie). I like making it for meals to take to people because they can freeze it if they have too many meals. It's also good because you can make a big pot of it and keep some for yourself. Perfect meal for a cool fall or winter day :-)