Thursday, July 5, 2012

Recipes: Quick Chicken and Dumplings

Ready In: 60 minutes
Yield: 8 servings
 
Ingredients
4 cups milk
2 bags frozen peas and carrots
4 cups cooked, cubed chicken
4 10.34 ounce cans cream of chicken soup
4 cups Bisquick
1 1/3 cup milk
 
Directions
  1. Heat 4 cups milk, peas and carrots, chicken and soup to boiling, stirring often.
  2. Stir Bisquick and remaining milk together until soft dough forms.
  3. Drop by spoonfuls onto chicken mixture.
  4. Reduce heat to low.
  5. Cook uncovered over low heat 20 minutes. Cover and cook 20 minutes more.