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Recipe : Entry # 5531
Lucille Dungan
Recipe Title
Chicken and Dumplings
Recipe Theme
Main Dishes
Clarke-Washington EMC
1/2 cup chopped onion
1/4 cup margarine
2/3 cup flour
1/2 teaspoon salt
1 10 3/4-ounce can condensed chicken broth
1 cup water
3 drops hot pepper sauce
2 1/2 cups cooked cubed chicken
1 1/2 cups frozen mixed vegetables, thawed
1 cup sour cream or 1 can cream of mushroom soup or broth
1 7.5-ounce can refrigerated biscuits
In a large, deep skillet, sauté onion in margarine until onion is tender. Add flour and salt, blending until smooth. Add chicken broth, water and pepper sauce. Cook, stirring constantly, until thickened. Stir in chicken, vegetables and sour cream or soup or broth. Simmer over low heat until thoroughly heated. Cut each biscuit into 4 pieces. Place pieces on top of hot mixture around the edges in two rows. Simmer, uncovered, for 10 minutes. Cover and simmer over low heat for 15 to 20 minutes or until biscuits are no longer doughy.