Recipe - Quicker Chicken And Dumplings

4 cup Chicken broth
One half cup Sliced celery
One half cup Sliced carrots
1 Bay leaf
1 teaspoon Dried parsley

DUMPLINGS
2 cup Biscuit/baking mix
One fourth teaspoon Dried thyme
1 ds Ground nutmeg
2/3 cup Milk
One half teaspoon Dried parsley
3 cup Cubed cooked chicken breasts

In a 5qt. Dutch oven or kettle, combine broth, celery, carrots, bay leaf
and parsley; bring to a boil. For dumplings, combine biscuit mix, thyme and
nutmeg; stir in milk and parsley just until moistened. Drop by
tablespoonfuls onto the boiling broth. Cook, uncovered, for 10 minutes;
cover and cook 10 minutes longer. With a slotted spoon, remove dumplings to
a serving dish; keep warm. Bring broth to a boil. Reduce heat; add chicken
and heat through. Remove bay leaf. Spoon over dumplings.

Recipe by: Quick Cooking Premiere Issue

Posted to MCRecipe Digest V1 #1060 by The Taillons
taillon@access.mountain.net on Jan 24, 1998