chicken and cornmeal dumplings

Categories
Crockpot
Poultry
Yield
1 Servings
MeasureIngredient
1 pack (9 oz.) frozen cut green beans
2 cups Cubed; cooked chicken
2 cups Diced potatoes
1 can (13 3/4 oz.) chicken broth
1 can (12 oz.) vegetable juice cocktail
1 teaspoon Chili powder
6 drops Bottled hot pepper sauce
⅓ cup Yellow cornmeal
2 tablespoons Snipped parsley
½ cup Sliced celery
½ cup Chopped onion
½ teaspoon Salt
1¼ cup Packaged biscuit mix
1 cup Sharp shredded american cheese
⅔ cup Milk

Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, ½ cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2½ hours more (don't lift cover). Sprinkle dumplings with rest of cheese.

Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@...> on Nov 21, 1997

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