Chicken and Peppery Dumplings
Recipe from Betty Crocker

From Betty's Soul Food Collection... Leftover chicken goes right into five-star status when you stir it into a hearty soup along with scrumptious dumplings and veggies.


Chicken and Peppery Dumplings

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 35 mins
Related Categories: Chicken and Dumplings, Dinner, Quick and Easy Chicken Dumplings
 
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Ingredients
  • 1 1/2   cups
    milk
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  • 3/4   cup
    Green Giant® Valley Fresh Steamersa frozen sweet peas
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  • 3/4   cup
    frozen sliced or diced carrots
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  • 1   cup
    cut-up cooked chicken (about 5 oz)
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  • 1  
    can (10 3/4 oz) condensed cream of chicken and mushroom soup
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  • 1   cup
    Original Bisquick® mix
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  • 1/3   cup
    milk
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  • 1/2   teaspoon
    pepper
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  •  
    Chopped fresh parsley, if desired
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Directions
1.
In 3-quart saucepan, heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling.
2.
In medium bowl, stir Bisquick mix, 1/3 cup milk and the pepper just until moistened. Drop dough by 8 spoonfuls onto boiling chicken mixture; reduce heat to low.
3.
Cook uncovered 10 minutes. Cover and cook 10 minutes longer. To serve, sprinkle with parsley.

Tip
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Nutrition information
Calories 350 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 45mg; Sodium 1020mg; Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 10g); Protein 19g. Daily Values: Vitamin A 100%; Vitamin C 2%; Calcium 20%; Iron 10%. Exchanges: 1 Starch; 1 Other Carbohydrate; 1/2 Low-Fat Milk; 0 Vegetable; 1 1/2 Lean Meat; 1 1/2 Fat. Carbohydrate Choices: 2 1/2. Percent Daily Values are based on a 2,000 calorie diet
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