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IRISH CHICKEN AND DUMPLINGS

Source of Recipe

UNKNOWN


List of Ingredients

2 (10 3/4 OZ.) CANS CREAM OF CHICKEN SOUP
3 C. WATER
4 SKINLESS, BONELESS CHICKEN BREASTS, CUBED
1 C. CHOPPED CELERY
2 ONIONS, CUT IN LARGE CHUNKS
1 TSP. SALT, OR MORE
1/2 TSP. POULTRY SEASONING
1/2 TSP. BLACK PEPPER
4 POTATOES, CUT IN LARGE CHUNKS
5 CARROTS, SLICED
1 (10 OZ.) PKG. FROZEN GREEN BEANS
3 C. BAKING MIX
1 1/3 C. MILK



Recipe

1. IN LARGE, HEAVY POT, COMBINE SOUP, WATER, CHICKEN, CELERY, ONION, SALT, POULTRY SEASONING, AND PEPPER. COVER AND COOK OVER LOW HEAT ABOUT 1 1/2 HOURS.

2. ADD POTATOES AND CARROTS, COVER AND COOK ANOTHER 30 MINUTES.

3. REMOVE CHICKEN FROM POT, SHRED IT, AND RETURN TO POT. ADD PEAS AND COOK ONLY 5 MINUTES LONGER.

4. ADD DUMPLINGS. TO MAKE DUMPLINGS: MIX BAKING MIX AND MILK UNTIL A SOFT DOUGH FORMS. DROP BY TABLESPOONFULS ONTO BOILING STEW. SIMMER COVERED TO 10 MINUTES, THEN UNCOVER AND SIMMER AN ADDITIONAL 10 MINUTES.