Sunday, February 20, 2011

Missy's Chicken and Dumplings

1 onion
2 T. butter (I used 1 Tbs olive oil)
1 can cream of chicken
1 can cream of mushroom
2 cups milk
1 c water (her recipe doesn't call for, but I like it a little thinner)
1 1/2 c. frozen peas
1 1/2 c. carrot pieces
3 cups cooked, chopped chicken breasts
1 c. chopped celery (optional) or
½-1 c. corn

1 1/2 c. flour
1 T baking powder
1/2 t. salt
3/4 c. milk
3 T. melted butter (I used 1 T butter, 1 ½ T olive oil)
1 c. grated cheddar cheese

Saute onion in butter, add soups, milk, and water. Mix well and add vegetables. Bring to bubble on medium heat. Add chicken. Let simmer while you make dumpling batter.
Drop dumpling batter on bubbling stew by rounded tablespoon. Cover tightly. Don't lift cover. Simmer 15 minutes.

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