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    Chicken and Dumpling Casserole


    Source of Recipe


    www

    8 chicken thighs, boneless and skinless
    2 cups chicken broth
    1 cup dry wine
    2 tsp minced garlic (about 4 cloves)
    2 cups whole grain biscuit mix
    2/3 cup skim milk
    1 tablespoon dried dill

    Add chicken thighs, broth, wine and garlic to cooker and cook for
    6 minutes under high pressure. Reduce pressure quickly under cold
    water. Combine biscuit mix, milk, and dill and drop large spoonfuls
    into boiling chicken broth. Cook uncovered for 6 minutes.

 

 

 

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