Chicken and Black Pepper Dumplings

These round dumplings are not your traditional chicken and dumplings, and you'll love the peppery difference.

Prep: 10 min | Total: 35 min | Yield: 4 servings

Ingredients

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

Instructions

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.
3. Drop dough by 8 spoonsful onto chicken mixture.
4. Cook uncovered over low heat 10 minutes.
5. Cover and cook 10 minutes longer.
6. Sprinkle with parsley.

Notes

High Altitude (3500-6500 ft) No changes.

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

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

Nutrition

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

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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens