1 3/4 cups water
1 cup milk
1 envelope (about 1 oz.) chicken gravy mix
3/4 tsp dried marjoram leaves
1/2 tsp salt
1 bag (16 oz) frozen broccoli, cauliflower, and carrots
Dumplings (see below):
1 2/3 cups Bisquick
1/2 cup milk
Cook chicken as desired, dice. Mix water, milk, dry gravy mix, marjoram, salt, and frozen vegetables in dutch oven. Heat all to boiling over high heat. Once it is boiling, reduce heat enough to maintain a very gentle boil.
Prepare dumplings: Mix Bisquick and milk in medium bowl until a soft dough forms. With the chicken mixture boiling gently, drop the dumpling dough by 12 spoonfuls onto hot chicken mixture. Drop them on top of the mixture, not into the liquid. If dropped into the liquid, they will be doughy and not cook through.
Cook uncovered 10 minutes. Cover and cook 10 minutes more.
2 comments:
We like this one. I tend to double the milk and water to make it more soupy (and last a little longer).
i lived in London for 6months, so dumplings was something served often. i've wanted to serve it for my kids--now i can. thanks
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