Thursday, September 24, 2009

Creamy Chicken and Dumplings

2 tablespoons flour
12 oz. boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons margarine or butter
1 stalk celery
1 medium carrot, cut into pieces
2 large potatoes, peeled and cubed
1 onion, cut into wedges
1 1/2 cups chicken broth
1 (1o 3/4 oz.) can condensed cream of chicken soup
1/8 teaspoon pepper
Oregano, to taste
Garlic powder
Quick biscuit mix

Place flour in plastic bag. Add chicken pieces and shake until coated.

In a large pot cook chicken, celery, carrot, onion, and potatoes; sprinkle with garlic powder. Cook in hot margarine for 2-3 minutes or until chicken starts to cook.

Stir in broth, soup, pepper, garlic, and oregano. Bring to a boil and reduce heat. Simmer, covered until chicken and vegetables are cooked.

While chicken mixture is cooking, prepare quick biscuit mix according to package directions.

Return Chicken mixture to boiling. Add biscuit dough by tablespoons over chicken mixture. Cover and cook until a toothpick inserted into biscuits come out clean.

*My Notes:*
-This is a great meal for the upcoming chilly weather!
-It is much creamier than normal chicken and dumplings, but oh so good!
-Be careful, the biscuits on top keep the chicken mixture really hot.....we learned the hard way.

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