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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CHICKEN AND DUMPLINGS Stew Recipe

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This recipe for CHICKEN AND DUMPLINGS Stew is from Audrey's Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
See below!
Directions:
Directions:
BOIL CHICKEN IN ENOUGH WATER TO COVER CHICKEN.ADD 1 LARGE CAN OF SWANSON CHICKEN BROTH.
TAKE CHICKEN OUT TO PICK MEAT OFF THE BONE.
ADD 5 CAN OF CAMPBELL CREAM OF CHICKEN SOUP TO BROTH AND STIR.
ADD CHICKEN MEAT, ONE LARGE PACKAGE OF DUMPLIN NOODLES *see in notes below. STIRRING OFTEN.
ADD 1 STICK OF BUTTER, SALT AND PEPPER TO TASTE (WATCH SALT AS SOUP HAS LOTS), 1 PKG. FROZEN PEAS.
MAKE 1 OR 1-1/2 RECIPES OF BISQUICK DUMPLINS, DROP BY SPOON FULL ON TOP AND COOK ACCORDING TO DUMPLIN RECIPE ON BISQUICK.
Personal Notes:
Personal Notes:
THIS RECIPE MAKES THE LARGE CUBAN POT FULL.
*No yolks; Enriched egg white pasta (dumplings) 12 oz.
1. Because I love Bisquick Dumplins I will make 2 batches.
2) I did not put peas.
3) I added 1 package of Sazon seasoning.
4) I used 1 broiler chicken from Fresh Market.

 

 

 

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