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
The Main Courses Chef presents ...
Chicken Dumplins
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
Guard Cat on Duty
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.