Chicken and Dumplings


2 packages (10.5 oz) thick cream of chicken
3 cans (14 oz) chicken broth
3 cups shredded cooked chicken To make dumplings:
2 cups Bisquick
1 t garlic powder
1 t salt 1 tsp Italian seasoning
2/3 cup milk


In a saucepan or saucepan, combine the thick cream of chicken and chicken broth. Mix well until a homogeneous mass is formed. Place the pot over medium heat and bring the mixture to a boil. Add the shredded cooked chicken to the pot and stir.Simmer for 5 minutes to warm the chicken through. While the chicken mixture is simmering, prepare the meatballs. In a bowl, combine crackers, salt, garlic powder, Italian seasoning and milk. My heart until a thick, sticky dough forms. Pour a tablespoon of the dumpling mixture into the simmering chicken mixture.Use a teaspoon or cookie scoop to spread the dough. Place the dough balls evenly on the surface of the pot. Cover the pan with a lid and

reduce the heat to low. Cook the chicken and meatballs for about 15 minutes or until the meatballs are tender and tender. Avoid lifting the lid too far to conserve heat and steam.Once the meatballs are done, rotate the pan to mix them with the broth. If necessary, season the tried and tested broth with salt, pepper or other desired herbs and spices. Serve the chicken in bowls with the hot meatballs too. Top each portion with chicken, meatballs and sauce. Garnish with fresh herbs if desired.Enjoy delicious and comforting chicken and ravioli!

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