Hey, hope everyone is staying warm. -4 here!!! I love making this recipe especially on cold winter days. You can follow the chicken stock recipe on Monday or start from scratch with me today. Either way it's easy and delicious. Enjoy!
INGREDIENTS: 2 chicken breasts
2 chicken thighs
3 celery stalks (chopped)
1 10oz. can cream of chicken soup (less sodium)
2 cups Bisquick mix
2/3 cup milk
In large pot and chicken and chopped celery and cover with water. Add two tablespoons of salt/pepper and bring to a boil. Reduce heat and cook on medium heat until chicken is done. Remove chicken and let cool. Add cream of chicken soup to broth. Stir well and simmer while you D-bone chicken and shred. Put shredded chicken back into "Broth" and bring to a boil. At this time make the dumplings (recipe below) and add to pot. Reduce heat and cook uncovered 10 minutes. Cover and cook 10 minutes longer. I like to "sneak" a dumpling just to make sure it has cooked all the way through before serving. Garnish with chopped parsley if you desire.
Dumplings: mix Bisquick mix and milk. Using a teaspoon drop dough into boiling water. I prefer small size dumplings so they cook completely through.
TOMORROW: "BBQ Chicken Pizza"
DESIGN TIP: today is more of a questionnaire...I would like for you to email us any design/building questions. I've been receiving emails with some great cooking tips so I would like to share some questions as well. You can email us with the links below. Have a blessed day.
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