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Freezer Chicken and Dumplings




Source of Recipe


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List of Ingredients




2 Cup Carrots, frozen
1/2 Cup Onion, chopped
2 Cup Green Beans, frozen
3/4 Cup Peas, frozen
2 Cup Chicken, cooked & chopped
1 1/2 Tablespoon Bouillon Granules, chicken
1 Teaspoon Basil, dried
1/2 Teaspoon Thyme, dried
1/4 Teaspoon Black Pepper
1 1/4 Cup *Water, hot
1 Cup *Water
12 Ounce *Evaporated Milk
2/3 Cup *Flour
1 Cup *Bisquick
1/4 Teaspoon *Basil, dried
1/4 Teaspoon *Thyme, dried
1/3 Cup *Milk



Recipe



Assembly Directions:
Mix the carrots, onion, green beans, peas, chicken, bouillon, basil,
thyme, and black pepper in a large bowl.

Freezing Directions:
Divided mixture evenly between freezer containers or freezer bags. One
recipe is approximately 7 cups of mixture. Seal, label and freeze.

Serving Directions:
Add hot water to slow cooker. Place the flour in a mixing bowl and
gradually stir in the 1 cup of water. When the water/flour mixture is
no longer lumpy, add it to the hot water in the slow cooker. Add
vegetable and meat mixture to slow cooker and stir to coat. Close lid
and cook on low for 5 to 6 hours.

One hour before serving time, turn the slow cooker to high. Place the
evaporated milk in a saucepan and warm on medium heat until it is hot
but not boiling. Add to the slow cooker and stir. (You can also warm
the evaporated milk in the microwave using a microwave safe
container.) Mix together the baking mix, basil, thyme and milk in a
mixing bowl. Drop by heaping teaspoon onto the top of the chicken and
vegetable mixture. Try to keep the dumplings from touching. Leave the
lid of the slow cooker off for 30 minutes or until the tops of the
dumplings begin to dry out. Place the lid on the slow cooker. Cook for
an additional 30 minutes or until the dumplings are firm and a
toothpick inserted into the center of the dumpling comes out clean.

Comments:
This recipe is what I call comfort food! It is so creamy, there are
lots of vegetables, and the dumplings are fun. The herb mixture in the
dumplings gives them a great flavor. The secret to cooking the
dumplings is leaving the lid off during the first half hour of their
cooking time. This dries out the tops of the dumplings so they are not
mushy. The lid is on for the rest of the cooking time to cook the
bottoms and the middle.