My Grandma Gilliam lived with our family from the time I was born until the time I moved out 18 years later. She had her own little "apartment type room" upstairs in our home. She had her own little food area all set up with a mini fridge and kept many of her food items up there, except for the food cupboard she had a lock on in the main kitchen. Us kids couldn't be trusted to stay out of her goodies. She did not have a stove though so she did all of her cooking in the main kitchen. She was happy to share the things she cooked with us all. I can't say that I enjoyed too many of her creations. Think slimy okra and tomatoes in a goulash type stew or her salmon patties that stunk up the whole house. There was one thing that I remember her making that I did enjoy and that is chicken and dumplings. This isn't her recipe but this is how I remember hers tasting. This is comfort food to the max.

Chicken & Dumplings
recipe source Our Best Bites

6 cups chicken broth (1 1/2 boxes or 3 cans) OR 6 c. water + 6 chicken bouillon cubes
1 lb. cooked chicken, cut into bite-sized pieces. You could also use leftover rotisserie chicken from the grocery store)
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1 14-oz. can evaporated milk (fat free is fine)
small bag of frozen peas & carrots
1 recipe of Bisquik dumplings (recipe is on the box) or 1 small package of Kluski noodles

In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles or add prepared Bisquik by small spoonfuls (they'll really puff up while they're cooking).

This is what your Bisquik dough should look like.

Cook until noodles are tender or until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes).


A few recipe notes: I didn't have any evaporated milk so I just poured in a cup of regular milk and it turned out great although I have used evaporated milk in the past and I would suggest using it if you can.
Also, I've left the bay leaf out before and it is great without it.