Quick Chicken and Dumplings |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I adapted this recipe from a recipe on a box of biscuit mix. I have added ingredients to the original recipe, which was a little thin for my taste. I like my soups and such to be thick with ingredients. I used canned chicken, but if you have leftover cooked chicken, feel free to use it (or use turkey for variety). Ingredients:
1/2 cup milk |
1 1/2 cups frozen peas and carrots |
3 (5 ounce) cans cooked chicken, drained |
1 (8 ounce) can mushrooms, drained (stems & pieces) |
1 (18 ounce) can mushroom soup (not cream of mushroom, look at the premium brands for creamy mushroom soup) |
1 cup biscuit mix |
1/3 cup milk |
paprika |
Directions:
1. In a large saucepan, combine the 1/2 cup milk, peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted creamy mushroom soup as cream of mushroom soup. Do not used condensed cream of mushroom soup; look at the premium brands for creamy mushroom soup which is a ready to eat product.)
2. Heat to boiling, stirring frequently.
3. While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough.
4. After soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls.
5. Sprinkle dumplings with paprika.
6. Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more.
7. Serve hot.
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