Chicken and Dumplings
3 (10.75 ounce) cans condensed cream of chicken soup
3 cups chicken stock
3 cups chicken, cut into chunks
1 cup each celery and onion, chopped
2 tsp of onion powder
1 tsp of garlic powder
1/2 tsp of garlic salt
2 tsp of poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup each potato and carrot, chopped
1 cup frozen green peas
1 1/2 cups baking mix (optional, see notes at end)
2/3 cups milk
In large, heavy pot, combine soup, stock, chicken, celery, onion and seasonings. Cover and cook over low heat about 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Add peas and cook only 5 minutes longer.
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
*Helpful hint: DO NOT “drop” your dumplings to close together, to cook properly they need room to breathe and the liquid needs to bubble up between them.
*Instead of making dumplings you can use refrigerated buttermilk biscuits. Cut each biscuit into eights with a pair of scissors right into the pot of broth and simmer as stated above.