Wednesday, March 16, 2011

Irish Chicken and Dumplings

In honor of St. Patrick's Day which is tomorrow, I wanted to post this recipe.

2 10 3/4 oz. cans condensed cream of chicken soup

3 C. water

1 C. chopped celery

2 onions, quartered

1 tsp. salt

1/2 tsp. poultry seasoning

1/2 tsp. ground black pepper

4 boneless chicken breast halves

5 carrots, sliced

1 10 oz. pkg. frozen green peas

4 potatoes, quartered

3 C. baking mix

1 1/3 C. milk

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. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings.

To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.


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