Chicken chowder with potato dumplings
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Chicken chowder with potato dumplings
  Chicken    Chowder    Potato    Dumplings    Poultry  
Last updated 6/12/2012 1:13:43 AM. Recipe ID 42277. Report a problem with this recipe.
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      Title: Chicken chowder with potato dumplings
 Categories: Poultry
      Yield: 6 Servings
 
      2 c  Cut-up cooked chicken (about
           -10 ounces)
      1 c  Frozen or drained canned
           -whole kernel corn
      2 c  Milk
    1/4    -(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
 
   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 .




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Recipe ID 42277 (Apr 03, 2005)

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