Chicken and Black Pepper Dumplings recipe

Prep Time:10 min
Start to Finish:35 min
Makes: 4 servings

1 1/2 cups milk
3/4 cup frozen green peas
3/4 cup frozen sliced or diced carrots
1 cup cut-up cooked chicken (5 ounces)
1 can (10 3/4 ounces) condensed creamy chicken
    mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
1/2 teaspoon pepper
Chopped fresh parsley, if desired

1. Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.

2. Stir Bisquick mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture.

3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.

High Altitude (3500-6500 ft) No changes.

Nutrition Information: 1 Serving: Calories 325 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 4 g); Cholesterol 40 mg; Sodium 1070 mg; Total Carbohydrate 35 g (Dietary Fiber 3 g); Protein 18 g

Percent Daily Value*: Vitamin A 78 %; Vitamin C 4 %; Calcium 24 %; Iron 12 %

Exchanges: 2 Starch; 1 Vegetable; 1 1/2 High-Fat Meat

*Percent Daily Values are based on a 2,000 calorie diet.

To keep Bisquick mix fresh longer, refrigerate after opening it.

For tender dumplings, don’t over-mix the dough. Mix just until moistened.

Recipe and photograph provided courtesy of Betty Crocker/© 2008 ®/TM General Mills - used with permission.