Monday, January 4, 2010

Chicken and Dumplings


3 cups shredded rotisserie chicken
1 (10 3/4-oz) can cream of chicken soup
1 cup chicken broth
1 cup whole milk
1/2 tsp. dried thyme
1/4 tsp. ground pepper
1 cup all-purpose baking mix
1/8 tsp. ground black pepper
1/3 cup whole milk


In a large saucepan, combine chicken, soup, broth, 1 cup milk, thyme, add 1/4 tsp. pepper. Bring to a boil, stirring occasionally, over medium-high heat.

In a medium bowl, combine baking mix, 1/8 tsp. pepper and 1/3 cup milk, stirring just until moistened.

Drop dough, 1 spoon full at a time, into boiling chicken mixture. Reduce heat to low, and simmer, uncovered for 10 minutes. Cover, and simmer 10 minutes longer, or until dumplings are done.

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