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CHICKEN AND DUMPLINGS
2 chopped onions
8 carrots, peeled and cut into 1/2 in. slices
4 celery stalks, sliced
3 cups frozen hash brown potatoes
1 cup frozen corn kernels
1 can slice mushrooms, drained
1 1/2 lbs. skinless, boneless chicken breasts, cut into 1 in. chunks
2 cans condensed cream of mushroom soup
1/4 cup chicken broth
1/2 tsp. pepper
1 pkg. frozen peas, thawed
1 cup buttermilk baking mix {Bisquick}
1/3 cup water
Turn crockpot on HIGH setting while preparing ingredients. In
crockpot, 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.
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Chicken Dumplings 04