Creamy Chicken and Dumplings
Keep warm and cozy while your dinner cooks. With Creamy Chicken and Dumplings you can get the delightful taste of home cooking without lifting a finger. Cooked in creamy mushroom soup, this easy chicken and dumplings recipe will be a regular.
Cooking MethodSlow Cooker
Ingredients
- 2 onions, chopped
- 8 carrots, peeled and cut into 1/2 in. slices
- 4 celery stalks, sliced
- 3 cup frozen hash brown potatoes
- 1 cup frozen corn kernels
- 1 can slice mushrooms, drained
- 1 1/2 pound skinless, boneless chicken breasts, cut into 1 in. chunks
- 2 can condensed cream of mushroom soup
- 1/4 cup chicken broth
- 1/2 teaspoon pepper
- 1 pkg. frozen peas, thawed
- 1 cup buttermilk baking mix {Bisquick}
- 1/3 cup water
Instructions
- Turn slow cooker on HIGH setting while preparing ingredients.
- In slow cooker, combine onions, carrots, celery, frozen hash browns, corn, mushrooms, chicken, soup, chicken broth, and pepper. Mix well. Cover, reduce heat to LOW setting, and cook 6 hours.Stir in peas.
- To make dumplings: Mix together baking mix and water until well blended. Drop spoonfuls in 5 or 6 mounds on top of chicken mixture. Cover and cook for 30 minutes. Uncover and cook for 15 minutes longer.