Wednesday, December 4, 2013

Chicken and Dumplings (Dairy or NonDairy)

Adapted from Betty Crocker Sunday Dinner Cookbook

3-4 C. Cream of Chicken Soup (Dairy Free) or 2 cans cream of chicken soup
(if dairy, add 1 can cream of mushroom soup)
1 C. frozen veggies (we prefer peas and carrots and corn)
Heat ingredients to boil. Stir in dumplings.

1 C. Bisquick
1/3 C. Milk/Soymilk

Mix in bowl and drop in soup with spoon.

Boil 10 minutes uncovered, 10 minutes covered.


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