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Ingredients Jump to Instructions ↓

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

  2. 3 cups water

  3. 1 cup chopped celery

  4. 2 onions, quartered

  5. 1 teaspoon salt

  6. 1/2 teaspoon poultry seasoning

  7. 1/2 teaspoon ground black pepper

  8. 4 skinless, boneless chicken breast halves

  9. 5 carrots, sliced

  10. 1 (10 ounce) package frozen green peas

  11. 4 potatoes, quartered

  12. 3 cups baking mix

  13. 1 1/3 cups 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 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 onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

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