November 1, 2009



1 whole chicken
2 Knorr chicken bouillon cubes
1 can cream of chicken soup
1 can cream of celery soup
1 5 oz can evaporated milk
1 small onion
1/2 package of frozen peas and carrots
1 can 10 count biscuits
whole milk
salt and pepper

Boil chicken until done, remove from water and remove skin and de-bone, separate into small pieces. Drain off any grease from leftover chicken broth.

Add 2 bouillon cubes and stir over medium heat. Return chicken pieces back to broth. Pour in 1/2 cup of whole milk. Add salt and pepper to taste.

Add 1/2 package of frozen peas and carrots. Dice onion and add. Pour in cream of chicken soup and cream of celery soup; stir well.

Simmer for 10 minutes over medium heat. Add biscuit dumplings, each one separated into 2 pieces and cut in half.

Boil until dumplings are done 10-15 minutes. Add evaporated milk and stir gently.

Cook on medium heat for 10 minutes more, then serve.

Makes about 8 - 10 servings.

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