30 September 2008

2 10-3/4 oz Cans condensed cream of chicken soup
2 cups Milk
1-1/2 cups cut broccoli
1 cup Cubed cooked chicken
1/2 cup Finely shredded carrot
1 tsp Dijon-style mustard

1/2 tsp Dried basil, crushed
1/2 cup Shredded cheddar cheese

  • In large saucepan stir together soup, milk, broccoli, chicken, carrot, mustard, and basil. Bring mixture to boiling then reduce heat.
  • Meanwhile, prepare dumplings. Spoon batter in 4 or 5 mounds onto bubbling mixture in saucepan. Reduce heat. Cover and simmer 10-12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Sprinkle dumplings with cheese.
  • Dumplings: In a small bowl, combine 2/3 cup all purpose flour and 1 tsp. baking powder. Add 1/4 cup milk and 2 Tbsp cooking oil. Stir just until moistened.
  • Makes 4 serving.


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