Ingredients
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Instructions
- In a large pot, melt butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Slowly stir in the condensed cream of chicken soup, Borden milk, garlic powder, salt and pepper until combined then bring to a simmer.
- Stir in cubed cooked chicken, peas, and carrots, then simmer for 15 minutes until heated through.
- In a medium bowl, combine biscuit mix with ½ cup cold water stirring until just combined.
- Drop spoonfuls of dough into the hot soup mixture then reduce heat to low/medium-low and cook covered for 20 - 25 minutes stirring occasionally until dumplings are cooked through. Serve hot! Enjoy!
Ingredients
Share this recipe with your friends!
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Instructions
- In a large pot, melt butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Slowly stir in the condensed cream of chicken soup, Borden milk, garlic powder, salt and pepper until combined then bring to a simmer.
- Stir in cubed cooked chicken, peas, and carrots, then simmer for 15 minutes until heated through.
- In a medium bowl, combine biscuit mix with ½ cup cold water stirring until just combined.
- Drop spoonfuls of dough into the hot soup mixture then reduce heat to low/medium-low and cook covered for 20 - 25 minutes stirring occasionally until dumplings are cooked through. Serve hot! Enjoy!
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