Chicken n Dumplings
2 tablespoons butter
1 small onion chopped (about 1 cup)
5 tablespoons flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika, optional
1 1/2 pounds boneless skinless chicken breast
1 stalk celery, sliced (about 3/4 cup)
1 package (16 oz.) frozen mixed vegetables
1 cup chicken broth
1 teaspoon poultry seasoning, optional
1 can (7.5 oz.) refrigerator biscuits*
1 can (12 oz.) 2% evaporated milk
Snipped fresh parsley, optional garnish
Over medium heat melt butter in heavy pan or Dutch oven; add chopped onions and, stirring occasionally, cook until tender.
Place 4 tablespoons flour, salt, pepper and optional paprika in closeable plastic bag. Shake gently to mix. Cut chicken into bite size cubes, place in bag, seal bag and toss to coat chicken with flour. Add chicken to onions, stir to coat with butter and onions; cook until browned, stirring occasionally.
Add sliced celery, mixed vegetables, broth, and optional poultry seasoning. Bring to a boil, reduce heat, cover and simmer 10 minutes. While chicken is simmering, prepare thickening and dumplings.
Cut refrigerator biscuits into quarters (or prepare homemade dumplings below).* Set aside. Whisk together 1 tablespoon flour with evaporated milk.
Stir milk into chicken. Stirring frequently, bring mixture back to a boil. Reduce heat to simmer, place biscuits on top simmering chicken, cover and simmer 15 minutes or until biscuits are cooked through. Garnish with snipped parsley and paprika. Serve hot with a cold glass of milk.
Old fashioned, warm, and heart warming family dinner! Serves 6
*Homemade Dumplings may replace refrigerator biscuits: Combine 2 1/2 cups biscuit mix and 1 cup milk; stir until moistened. Drop by teaspoonful into hot chicken soup; cover and simmer 15 minutes. (Nutrition analysis was calculated using refrigerator biscuits.)
For nutrition analysis go to www.UtahDairyCouncil.com