Quick Chicken and Dumplings

by Kara Kimbrough 

Dumplings: 

1 cup Bisquick

1 egg

1 tablespoon milk

 

Mix three ingredients thoroughly. Turn dough onto well-floured board. Knead 2 to 3 minutes until smooth and elastic.  Roll into large rectangle, cut into 12 strips (1 x 6 inch each). Set aside in a cool place or place in refrigerator. Make sure board is floured so dough won't stick. 

Broth:

 

3-4 boneless chicken breasts; boiled until done, then cut into bite-sized pieces – reserve broth (tip: boil the chicken the night before and refrigerate; the following day/night, the remaining steps take less than 30 minutes) 

1-1/2 cups milk

4 cups chicken broth reserved from boiling chicken

Small bag frozen green peas and carrots, defrosted

1 can (10 3/4 ounces) condensed cream of chicken soup

Heat the milk, chicken broth, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently as mixture boils. 

 

Drop dumpling strips onto boiling stew; with fork push strips gently into broth to coat both sides. Cook over low heat 10 minutes uncovered and then cover for last 10 minutes.

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