Recipe

Creamy Chicken and Dumplings

Recipe by Bonnie Tillman, in the 2008 Cook's Library of Treasures published by the Pea Ridge Community Library

2 cans cream of chicken soup

1 can cream of mushroom soup

1 can milk

2 cans water

2 or 3 boneless, skinless chicken breasts, cooked and shredded

1 can sweet peas, drained

1 can sliced carrots, drained

2 c. Bisquick

2/3 cup milk

In Dutch oven, combine soups, 1 can of milk and water; stir until creamy. Bring to a boil, stirring occasionally. Reduce heat to medium. Add shredded chicken, peas and carrots. In small bowl mix bisquick and 2/3 cup milk; stir until soft dough forms. If soup mixture is not boiling, turn heat up. Once soup is boiling, drop Bisquick dough by spoonfuls into soup. Reduce heat. Cook, uncovered, for 10 minutes. Cover and cook for 10 minutes, or until dumplings are no longer doughy.

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