Potato Dumplings With Chicken And Vegetables

By cecelia26_

Ingredients

• 2 cups Idaho® Spuds™ Signature Potato Bits
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried chives
• 1/2 teaspoon ground black pepper
• 2 cups boiling water
• 1 can (10.5 oz.) regular or reduced fat cream of chicken soup
• 1 cup milk
• 1 cup diced cooked chicken
• 1-1/2 cups frozen or canned vegetables
• 4 eggs
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder

Details

Servings 6
Adapted from idahospuds.com

Preparation

Step 1

Combine potato bits, salt, herbs and pepper in a large bowl. Pour 2 cups boiling water into bowl and stir just until potatoes are moistened. Let stand 10 minutes. Heat a large saucepan of water about 3/4 full to a simmer Meanwhile, stir soup, milk, chicken and vegetables in a small saucepan over medium heat until heated through. Keep warm while preparing dumplings. Stir eggs into cooled potatoes. Stir in flour and baking powder to make a thick batter. Drop batter by large spoonfuls (3-4 tablespoons) several at a time into gently simmering water. Do not overcrowd pan, dumplings will expand. Simmer 3-4 minutes until dumplings rise to the top and are light and fluffy. Remove with slotted spoon to serving dishes. Repeat with remaining batter. Spoon hot chicken and vegetables over dumplings.