CHICKEN AND DUMPLINGS

By stevek980

Ingredients

• see below

Preparation

Step 1

In a sauce pan heat 1 1/2 c milk, 1 c frozen peas and carrots, 1 c cut up cooked chicken and 1 (10.75 oz) can cream of chicken or mushroom soup to boiling, stiring occasionally. In small bowl mix 1 c Visquic mix and 1/3 c milk until soft dough forms. Drop dough by 8 spoonfulls onto boiling chicken mixture. Reduce heat to medium. Cook uncovered for 10 minutes. Then cover and cook 10 minutes longer. I TRIED THIS 6/10 AND USED THE RED LARGE POT. IT BURNED ON BOTOOM, ONE PROBLEM WAS USED WRONG BURNER AND POOR HEATING TECHNIQUE. BUT BRADY LOVED IT AND MADE IT FOR JAX BUT SHE DIDNT GET HOME IN TIME FOR DINNER. IT WAS GOOD. BUT IN FUTURE CONCENTRATE ON NOT LETTING IT BURN.