Irish Chicken & Dumplings

Irish Chicken & Dumplings

(6-servings)

Ingredients:

2 cans (10.75 oz.) Condensed Cream of Chicken Soup

3 cups Water

1 cup Celery, chopped

2 medium Yellow Onions, quartered

1 tsp. Salt

½ tsp. Black Pepper

½ tsp. Poultry Seasoning

1 – 1 ½ lb. Boneless Skinless Chicken Breast

5 medium Carrots, sliced

2 lb. medium Red Potatoes, quartered

1 pkg. (10 oz.) Frozen Green Peas (see note)

3 cups Baking Mix

1 1/3 cups Milk

Directions:

In a large heavy pot, combine soup, water, celery, onion, salt, pepper, poultry seasoning and chicken breasts.  Cover and cook over a medium-low heat for about 1 ½ hours.  Now add the carrots and potatoes, recover and continue cooking another 30 minutes.  Remove the chicken breasts and let cool to handle.  Shred the breasts and return chicken to the pot.  Add the frozen peas and cook 5 minute more.  Mix baking mix and milk together until soft dough forms.  Bring pot to a boil and add the dumpling mixture by the spoonfuls (tablespoon size).  When all dumplings are in the pot, cover and simmer 10 minutes.  Remove the lid and continue for 10 more minutes.  Serve in bowls.

Note:               Many of you know from following me that I don’t like peas.  So here I would use cut green beans in their place.  You do what meets your taste-buds.

Ideas for Future Efforts

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________