"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

West Deptford -Cathy Skinner
Added: Thursday, September 17, 2009


1 extra large onion (diced)
3-4 stalks celery (diced)
1 1/2 lbs skinless chicken breasts
4 10 3/4 cups of cream of celery soup
4 cans of water using from soup cans
2 cups Carrot's sliced
1-2 bay leaves
salt and pepper to taste
6 cups of Original Bisquick
2 cups of milk

Cut chicken into 1 inch pieces Saute in celery and onion in olive oil in a large pot of dutch oven add in chicken and brown
add soup, water, carrots, bay leaves , salt and pepper stir
cook on low temperature until carrots and chicken are done(careful not to burn)
Mix the Bisquick and milk together until soft dough form drop by spoonful onto boiling stew, reduce heat cook for 10 minutes uncovered, add cover and cook for an additional 30 minutes

Personal Notes:
Personal Notes:
1 large onion can be replaced by 3 small onions
You can use any cream of soup
The dumpling ingredients are already tripled, you can use more or less original recipe 2 cups bisquick 2/3 cup of milk
This makes a VERY large amount




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