| 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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