Yield: 6 Servings
|2 cups||Cut-up cooked chicken (about 10 ounces)|
|1 cup||Frozen or drained canned whole kernel corn|
|2 cups||Milk (up to)|
|1 can||(16-oz) cream-style corn|
|1||Jar (2-oz) sliced pimientos; drained|
|1¼ cup||Bisquick original baking mix|
|⅓ cup||Betty Crocker potato buds mashed potatoes (dry)|
|1 tablespoon||Chopped fresh parsley -or-|
|1 teaspoon||Dried parsley flakes|
MIX chicken, whole kernel corn, 2 cups milk, the salt, cream-style corn and pimientos in Dutch oven. Heat to boiling over medium heat, stirring occasionally.
BEAT remaining ingredients until dough forms (dough will be slightly stiff). Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Knead about 30 times or until no longer sticky.
Pat dough into 5-inch square. Cut into ½-inch squares. Drop squares onto chicken mixture (do not drop directly into liquid).
COOK uncovered 6 to 8 minutes or until dumplings are slightly puffy and dry inside. Sprinkle with additional parsley if desired. 6 servings.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .