Chicken 'n Dumplings

Ingredients

• 2 cans Cream of Chicken soup (undiluted)
• 2 cans Cream of Mushroom soup (undiluted)
• 2 cans Chicken broth (14-oz each)
• 1 cup carrots (peeled and sliced)
• 1/2 cup celery (cut into bite size pieces)
• 2 cups potatoes (peeled & cut into bite size pieces)
• 2 cups cooked chicken (cut into bite size pieces)
• 1 cup onions (cut into bite size pieces)
• 1/2 cup frozen peas
• 1 bay leaf
• 1/4 teaspoon Thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Procedure

Combine soups (undiluted), chicken broth, carrots, celery and potatoes into very large cooking pot, which has a tight fitting lid. Stir to mix undiluted soup around. Cook over medium heat for 20 minutes. Add chicken and peas; then stir and put cover on pan; cook for another 15 minutes.

Meanwhile prepare biscuit dough:

• 2 cups Jiffy Buttermilk Biscuit Mix
• 2/3 cup milk (can be buttermilk, if desired)

Mix together biscuit mix and milk, stirring to absorb all dry mixture. Use a large soup spoon to shape dumpling mixture into a large oval. Drop the large spoonful onto top of hot stew. Work quickly until all the dumplings are in the pot in a single layer. Cover tightly and immediately reduce the heat to low. Do NOT open the lid for 15 minutes.

Serve immediately.

Serving Information

• Serves:
• Fat: g
• Calories: