| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken |
| 2 |
cn |
Cream of chicken soup |
| 3/4 |
c |
Milk |
| 1 |
tb |
Lemon pepper |
| 2 |
c |
Bisquick |
| 2/3 |
c |
Milk |
INSTRUCTIONS
DUMPLINGS
Boil chicken. I use some spices to boil in like sage, basil, oregano,
rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup,
milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk
and Bisquick. (If you have your own dumplin recipe, use it. I use this one
for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5
min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon
Pepper than that. It's to taste. I don't use much salt as the soup has
plenty.
Posted to MM-Recipes Digest by lena36@juno.com (Lena P Mitchell) on Feb
26, 1998
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”