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Title: Quicker Chicken and Dumplings Categories: None Yield: 4 Servings 4 c Chicken broth 1/2 c Sliced celery 1/2 c Sliced carrots 1 Bay leaf 1 ts Dried parsley ---------------------------------DUMPLINGS--------------------------------- 2 c Biscuit/baking mix 1/4 ts Dried thyme 1 ds Ground nutmeg 2/3 c Milk 1/2 ts Dried parsley 3 c Cubed cooked chicken breasts 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 |