| 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 |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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| 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. |
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