Bacon Chicken and Dumplings

Ingredients

• slice sbacon
• large potatoes, peeled and diced
• onion, diced
• skinless, boneless chicken breast halves - diced
• cup schicken broth
• teaspoon poultry seasoning
• salt and pepper to taste
• (15.25 ounce) can whole kernel corn, drained and rinsed
• cup shalf-and-half
• 1/2 cup sbiscuit mix
• cup milk

Instructions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
2. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
3. Pour in half and half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.