| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Campbell's Cream Of Chicken |
|
|
W/Herbs Soup |
| 1 |
|
Campbell's Chicken Broth |
| 1 |
|
Milk |
| 1 |
|
Water |
| 2 |
c |
Bisquick Baking Mix |
| 3/4 |
c |
Milk, approx |
INSTRUCTIONS
From: Perry Greene <palgreen@hiwaay.net> Empty cans of soup into large
pan. Stir in cans of water and milk. Mix together till smooth. Heat on
medium heat until boiling. Stir together bisquick and milk. Dough
should be thick and sticky (not too "wet" and not too "dry"). Drop
dough by teaspoonfuls into boiling soup. Cook dumplings for approx. 8
to 10 mins. uncovered. Cover pan and cook for additional 5 to 10 mins.
Watch pan carefully and do not let mixture boil over onto stove. Serve
immediately. Notes: A cup of cooked, diced chicken could be added with
the water and milk, if desired. Dumplings could be rolled out and cut
into strips before adding to soup mixture, if you like thinner
dumplings. by Karen Coe Posted to recipelu-digest by jeryder@juno.com
on Mar 23, 1998
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