Fast and Easy Chicken and Dumplings

                                                                                                     

1 Rotisserie chicken shredded(use only half freeze the other)
2 cartons chicken stock
salt and pepper to taste
biscuit mix
Bring stock and chicken to a boil. In a bowl, add 2 cups biscuit mix and 1/2 c of milk. The dough should be stiff but slightly damp. Add more milk to get to this consistency. Drop by teaspoon fulls into hot stock, just 5 or 6 at a time. Do not stir, it will cause dumplings to fall apart.