Quicker chicken and dumplings

4 Servings

Ingredients

Quantity Ingredient
4 cups Chicken broth
½ cup Sliced celery
½ cup Sliced carrots
1 Bay leaf
1 teaspoon Dried parsley
2 cups Biscuit/baking mix
¼ teaspoon Dried thyme
1 dash Ground nutmeg
⅔ cup Milk
½ teaspoon Dried parsley
3 cups Cubed cooked chicken breasts

Directions

DUMPLINGS

In a 5-qt. Dutch oven or kettle, combine broth, celery, carrots, bay leaf and parsley; bring to a boil. For dumplings, combine biscuit mix, thyme and nutmeg; stir in milk and parsley just until moistened. Drop by tablespoonfuls onto the boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil. Reduce heat; add chicken and heat through. Remove bay leaf. Spoon over dumplings.

Recipe by: Quick Cooking - Premiere Issue Posted to MC-Recipe Digest V1 #1060 by The Taillons <taillon@...> on Jan 24, 1998

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