Jill's Chicken and Dumplings

 1 whole chicken, or 4-6  large chicken breasts

4-5 chicken bouillon cubes

1 2/3 c. Bisquick mix

2/3 c. water or milk

2 T. Worcestershire sauce

water to cover

Boil chicken in Dutch oven with water, cubes, and sauce for several hours. (chicken should fall off the bones) Remove from broth. Remove skin and bones. Break chicken into pieces. Return to pot. Combine Bisquick and milk or water (water makes the biscuits lighter and lower fat) Stir until soft dough forms. Drop by spoonfuls into boiling pot. Reduce heat. Cook, uncovered, for 10 minutes, then cover and cook an additional 10 minutes.

**I have also cooked the chicken in a crockpot on low all day (with the other ingredients, except the dumplings), then after 6 hours broke up the chicken, leaving it still in the crockpot. Combine the dumpling mixture and drop on top of the broth, changed the temperature to high and cooked, covered, an additional 20 minutes. Be sure to break open a dumpling before serving to make sure they are done.

Yummy!