CHICKEN AND DUMPLINGS
My Daughter-in-Law made the best chicken and dumplings I have tasted. She shared her recipe with me:
3-5 lb. chicken
2 1/4 C. original Bisquick mix
2/3 C. heavy whipping cream for dumplings
about 1/2 C. heavy whipping cream for soup
1 lb. frozen carrots and peas (optional)
Boil chicken in large soup pot until done. You may add bullion to taste if you only cook chicken breast instead of a whole chicken. Cool and de-bone. Add meat back to pot. Mix Bisquick mix and 2/3 C. heavy whipping cream. Add vegetables to water. Bring to boil. Drop dumplings by teaspoonfuls into boiling water. reduce heat; cook uncovered 10 minutes. Add additional whipping cream to make it creamy. Cover; cook 10 minutes longer. Enjoy.
Let me know what you think of this one.
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