In a large pot or Dutch oven, combine the condensed cream of chicken soup and chicken broth. Stir well to combine.
Place the pot over medium heat and bring the mixture to a simmer.
Add the shredded cooked chicken to the pot and stir to combine. Allow the mixture to simmer for about 5 minutes to heat the chicken through.
While the chicken mixture is simmering, prepare the dumplings. In a mixing bowl, combine the Bisquick, salt, garlic powder, Italian seasoning, and milk. Stir until a thick, sticky dough forms.
Drop spoonfuls of the dumpling dough into the simmering chicken mixture. Use a tablespoon or cookie scoop to portion out the dough. Space the dumplings evenly across the surface of the pot.
Cover the pot with a lid and reduce the heat to low. Allow the chicken and dumplings to simmer for about 15 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid too often to maintain the heat and steam.
Once the dumplings are cooked, give the pot a gentle stir to mix them into the broth. Taste the broth and adjust the seasoning if needed, adding salt, pepper, or any other desired herbs and spices.
Serve the chicken and dumplings hot in bowls. Ladle the chicken, dumplings, and broth into each serving. Garnish with fresh herbs, if desired.
Enjoy your comforting and delicious chicken and dumplings!
Note: You can customize this recipe by adding vegetables such as carrots, celery, or peas to the chicken mixture for extra flavor and nutrition. Simply chop the vegetables into small pieces and add them to the pot along with the shredded cooked chicken in step 3. Cook until the vegetables are tender before adding the dumplings.
