These are some of the best chicken and dumplings I had. The corn adds a sweet taste to the dish...very good!
1 tbs. vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb.), cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
2 c. milk
2 cups frozen corn
1 can (10 3/4 oz.) condensed cream of chicken soup
1 1/2 c. Original Bisquick mix
In a 4-quart Dutch oven, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and onion is tender. Stir in 1 1/2 cups of the milk, the corn, and soup. Heat to boiling. In a small bowl, stir in Bisquick mix and remaining 1/2 cup milk until soft dough forms. Drop dough by 6 spoon fulls onto chicken mixture; reduce heat to low. Cover and cook 20 minutes. 6 servings
No comments:
Post a Comment