Chicken Stew With Cheesy Garlic Dumplings |
|
 |
Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Better Homes and Gardens Ingredients:
1 1/2 cups water |
1 (1 ounce) package dry onion and mushroom soup mix |
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces (can use thighs) |
3 cups cubed peeled potatoes |
1 1/2 cups sliced carrots |
1 teaspoon dried sage, crushed |
1/8 teaspoon ground black pepper |
1 (7 3/4 ounce) package cheddar garlic complete biscuit mix |
1/4 cup cornmeal |
Directions:
1. In a 4-quart Dutch oven, stir together the water and dry onion mushroom soup mix.
2. Add chicken, potato, carrot, dried sage, and pepper.
3. Bring to boiling; decrease heat.
4. Cover and simmer for 10-15 minutes or until vegetables are almost tender.
5. Dumplings-prepare biscuit mix according to package directions, except stir cornmeal into dry mix and increase the water to 3/4 cup.
6. Using two spoons, drop dumpling dough into six mounds onto hot chicken mixture.
7. Cover and simmer for 15 to 20 minutes more or until a toothpick inserted in center of a dumpling comes out clean (do not lift cover during cooking).
|
|