Chicken And Dumplins
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
whole |
*
|
| 2 | cans |
soup, cream of chicken
|
|
| ¾ | cup |
milk
|
|
| 1 | tablespoon |
lemon pepper
|
*
|
| Dumplings | |||
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
whole |
*
|
| 2 | cans |
soup, cream of chicken
|
|
| 177 | ml |
milk
|
|
| 15 | ml |
lemon pepper
|
*
|
| Dumplings | |||
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 158 | ml |
milk
|
|
Directions
Boil chicken.
I use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt.
Any spices you like.
De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk and Bisquick. Drop small spoonfulls of mix into broth mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon Pepper than that.
