Quick Chicken and Dumplings
by Kara Kimbrough
1 cup Bisquick
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.
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.