Irish chicken and dumplings
640 cals, 52p, 70c, 13f (per meal)
2 cup (250g)
1 cup (240mL)
5 medium (305g)
4 cup(s) (948mL)
1 cup chopped (101g)
2 medium (2-1/2" dia) (220g)
1 tsp (6g)
1 tsp, ground (2g)
2 1/4 lbs (1021g)
2 can (10.75 oz) (610g)
1 tsp (2g)
10 oz (284g)
4 medium (2+-1/4" to 3-1/4" dia.) (852g)
1
In large, heavy pot, combine soup, water, whole chicken breasts, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 30 minutes.
2
Add potatoes and carrots; cover and cook another 30 minutes.
3
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by large spoonfuls onto SIMMERING stew. Be sure to place the dollops on top of areas with meat/vegetables so that they don't sink to the bottom and do overcrowd as they will expand. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. Serve.