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Sunday, September 6, 2015

irish chicken and dumplings

Ingredients

  • Servings: 6
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 3 cups water
  • 1 cup chopped celery
  • 2 onions, quartered
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 5 carrots, sliced
  • 1 (10 ounce) package frozen green peas
  • 4 potatoes, quartered
  • 3 cups baking mix
  • 1 1/3 cups milk

Recipe

  • in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
  • add potatoes and carrots; cover and cook another 30 minutes.
  • remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
  • add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

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