Chicken and Dumplings

1/2 cup sliced carrots

1/2 cup chicken broth

1/4 cup sliced celery

1 T diced onion

1/2 lb. skinned and boned chicken, diced

1/4 cup milk

1 T. flour

1/4 cup each frozen corn and peas

1 tsp. parsley

1/8 tsp. thyme

3 T. buttermilk baking mix

4 tsp. water

In 1 quart microwavable shallow casserole, combine carrots, broth, onion, and celery and microwave on high for 2 minutes until vegetables are tender crisp.

Combine milk and flour and stir to dissolve flour and cook until thickened. Combine vegetables, chicken and seasonings in casserole. In small bowl combine baking mix and water.

Drop batter by tablespoons onto meat and vegetable mixture. Bake in oven 375° until biscuits are browned or cover with vented plastic wrap and microwave on high for three minutes or until toothpick inserted in center of dumpling comes out clean. Serves 2.

Recipes: Back to Main Dishes | Back to Main Menu

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