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Ingredients Jump to Instructions ↓

  1. 2 (10 3/4 oz) cans condensed cream of chicken soup

  2. 3 c. water

  3. 1 c. chopped celery

  4. 2 onion s, quartered

  5. 1 t. salt

  6. 1/2 t. poultry seasoning

  7. 1/2 t. ground black pepper

  8. 4 skinless, boneless chicken breast halves

  9. 5 carrot s, sliced

  10. 1 (10 oz) package frozen green pea s

  11. 4 potato es, quartered

  12. 3 c. baking mix

  13. 11/3 c. milk

Instructions Jump to Ingredients ↑

  1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1½ hours.

  2. Add potatoes and carrots; cover and cook another 30 minutes.

  3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

  4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

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