1 1/2 cups of milk
1 cup of frozen green peas and carrots
1 to 2 cups of cooked & cut-up skinless, boneless chicken
1 10-3/4-ounce can of cream of chicken or mushroom soup
1 cup of Bisquick mix
1/3 cup of milk
Paprika, if desired
1 cup of frozen green peas and carrots
1 to 2 cups of cooked & cut-up skinless, boneless chicken
1 10-3/4-ounce can of cream of chicken or mushroom soup
1 cup of Bisquick mix
1/3 cup of milk
Paprika, if desired
| The Main Courses Chef presents ... Chicken Dumplins at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| This is the quick version: 10 minutes prep time! 20 minutes on stovetop! |
Heat 1 1/2 cups of milk, the peas and carrots, chicken and soup to boiling in
3-quart saucepan, stirring frequently.
Stir Bisquick mix and 1/3 cup of milk just until soft dough forms (to keep them
soft, avoid overmixing). Drop dough in 8 spoonfuls onto chicken mixture (do not
drop directly into liquid). Sprinkle with paprika, if desired.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
3-quart saucepan, stirring frequently.
Stir Bisquick mix and 1/3 cup of milk just until soft dough forms (to keep them
soft, avoid overmixing). Drop dough in 8 spoonfuls onto chicken mixture (do not
drop directly into liquid). Sprinkle with paprika, if desired.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
