CHICKEN AND BLACK PEPPER DUMPLINGS

Chicken and Black Pepper Dumplings image

Provided by Patty Ward

Categories Soups

Time 40m

Number Of Ingredients 9

Previous Next

1 1/2 c milk, 2%
3/4 c frozen green peas
3/4 c frozen sliced, or diced carrots
1 c cut-up cooked chicken breast (or rotisserie chicken)
1 can(s) (10 3/4 oz) condensed, creamy chicken mushrrom soup
1 c original bisquick mix
1/3 c 2% milk
1-2 tsp good freshly ground black pepper or to your taste
handful of fresh chopped parsley about 2 tbls)

Steps:

1. Heat 1-1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan. Lower heat a little and soup should return to just a bubble.
2. Stir bisquick mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture.
3. Cook covered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.
4. Notation: To keep Bisquick mix fresh longer, refrigerate after opening. For tender dumplings, don't overmix the dough. Mix just until moistened.
5. I sometimes add a can of whole potatoes to the pot when hubby is extra hungry. I serve this with a nice salad and artisan bread.