| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Dutch |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cut-up cooked chicken (about 10 ounces) |
| 1 |
c |
Frozen or drained canned whole kernel corn |
| 2 |
c |
Milk (up to) |
| 1/2 |
ts |
Salt |
| 1 |
cn |
(16-oz) cream-style corn |
| 1 |
|
Jar (2-oz) sliced pimientos; drained |
| 1 1/4 |
c |
Bisquick original baking mix |
| 1/3 |
c |
Betty Crocker potato buds mashed potatoes (dry) |
| 1 |
tb |
Chopped fresh parsley -or- |
| 1 |
ts |
Dried parsley flakes |
| 2 |
tb |
Milk |
| 1 |
|
Egg |
INSTRUCTIONS
MIX chicken, whole kernel corn, 2 cups milk, the salt, cream-style corn
and pimientos in Dutch oven. Heat to boiling over medium heat, stirring
occasionally.
BEAT remaining ingredients until dough forms (dough will be slightly
stiff). Turn dough onto surface generously dusted with baking mix; gently
roll in baking mix to coat. Knead about 30 times or until no longer sticky.
Pat dough into 5-inch square. Cut into 1/2-inch squares. Drop squares onto
chicken mixture (do not drop directly into liquid).
COOK uncovered 6 to 8 minutes or until dumplings are slightly puffy and
dry inside. Sprinkle with additional parsley if desired. 6 servings.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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