Recipe - Chicken Chowder With Potato Dumplings

2 cup Cutup cooked chicken (about
10 ounces)
1 cup Frozen or drained canned
whole kernel corn
2 cup Milk
One fourth (up to)
One half teaspoon Salt
1 cn (16oz) creamstyle corn
1 Jar (2oz) cut or sliced up pimientos;
drained
1 One fourth cup Bisquick original baking mix
1/3 cup Betty Crocker potato buds
mashed potatoes (dry)
1 tablespoon Chopped fresh parsley or
1 teaspoon Dried parsley flakes
2 tablespoon Milk
1 Egg

MIX chicken, whole kernel corn, 2 cups milk, the salt, creamstyle corn
and pimientos in Dutch oven. Heat to boiling over medium heat, stirring
occasionally.

BEAT remaining ingredients until dough forms (dough will be slightly
stiff). Turn dough onto surface generously dusted with baking mix; gently
roll in baking mix to coat. Knead about 30 times or until no longer sticky.
Pat dough into 5inch square. Cut into 1/2inch squares. Drop squares onto
chicken mixture (do not drop directly into liquid).

COOK uncovered 6 to 8 minutes or until dumplings are slightly puffy and
dry inside. Sprinkle with additional parsley if desired. 6 servings.

From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.