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Mustard Chicken and Dumplings Recipe

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This recipe for Mustard Chicken and Dumplings, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon oil
4 boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped
2 cups milk
2 cups frozen peas and carrots
1 can cream of chicken soup
1 tablespoon prepared mustard
1 1/2 cups biscuit mix

Directions:
Directions:
In 4 quart saucepan, heat oil over medium-high heat. Cook chicken and onion in oil 6-8 minutes, stirring occasionally, until chicken is no longer pink in center and onion is tender.

Stir in 1 1/2 cups milk, the veggies, soup, and mustard. Heat to boiling.

In small bowl, stir biscuit mix and remaining 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto chicken mixture; reduce heat to low. Cover and cook 20 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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