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Chicken and Dumplings



  • 2 envelopes Lipton's Cream of Chicken Cup-o-soup
  • 1 can Swanson's Chunk Chicken Meat
  • 1/2 package mixed freeze-dried vegetables
  • 1 cup Bisquick in a zip-type bag



  1. Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water.
  2. Place on camp stove. Heat to simmering, stirring occasionally.
  3. While soup is heating, add water (see Bisquick box instructions for quantity) to Bisquick and knead in the zip-type bag.
  4. When soup is hot, tear off a corner of the bag and squeeze out mounds of Bisquick into the pot. Cover and cook for about 10 minutes over low heat.


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