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Chicken and Dumplings |
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Serves: 4 Print this Recipeprep: 5 min cook: 25 min 1 1/2 cups milk 1 cup frozen peas and carrots 1 cup cut-up cooked chicken 1 can (10 3/4 ounces) condensed cream of chicken and mushroom soup 1 cup Original Bisquick® mix 1/3 cup milk Paprika, if desired Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan. 2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture; reduce heat to low. 3. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with paprika. wing it! Keep your dumplings tender by not over-mixing the dough. Mix it just until moistened and then resist the urge to keep on going. 1 SERVING: Calories 335 (Calories from Fat 125); Fat 14g (Saturated 5g); Cholesterol 45mg; Sodium 1080mg; Carbohydrate 34g (Dietary Fiber 2g); Protein 19g * % DAILY VALUE: Vitamin A 84%; Vitamin C 2%; Calcium 20%; Iron 12% * DIET EXCHANGES: 2 Starch, 2 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chicken and Dumplings is from the Cook'n Rotisserie Chicken collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chicken and Dumplings Chicken Divan Chicken Thermidor Chicken Paprika Chicken with Roasted Peppers and Couscous Easy Curried Chicken and Couscous Easy Mexican Chicken and Beans Fiesta Chicken and Rice Creamy Chicken and Vegetables with Noodles Everyday Chicken Risotto Slim and Trim Jambalaya Sweet-and-Sour Chicken Crepes Vegetable-Chicken Stir-Fry |
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