| 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
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