Ingredients:
1 can of low sodium chicken broth
1 package skinless chicken breast strips
2 packages Bisquick baking mix
Tony Chachere's Creole Seasoning
Parsley flakes
Crisco oil
Corn starch
Small amount of flour



Directions:
1. Brown chicken in shortening or oil.
2. Shake Tony's over chicken while browning. Start out with 3 or 4 shakes and season to taste after adding broth.
3. Add chicken broth (reserving 2/3's cup of broth for dumplings) and 2 cans of water to chicken. If you don't have any chicken broth use bullion and water.
4. Taste broth. If broth is saltly enough for you, you've added enough Tony's. If not, add a few more shakes.
5. Cook on medium heat for 30 minutes or until chicken is done.
6. Dice chicken to pieces.
7. Remove 1/2 cup of broth. Add 2 T corn starch to the broth and stir until thourghly mixed in. May use flour in place of cornstarch.
8. Heat broth to boiling.
9. Then add cornstarch mix to broth and stir. This will thicken the broth.
10. Mix Bisquick with the 2/3's cup of the reserved chicken broth and add parsley flakes.
11. Flour your hands and form dumplings by hand and drop into boiling broth.
12. After dropping all dumplings, turn heat off and cover.
13. Allow to set for 30 minutes with lid on to allow dumplings to cook and absorb broth.
Serves 4-6 along with green salad or green beans.