Chicken Dumpling Soup 2 (10 3/4 ounce) cans cream of chicken soup, undiluted
3 1/3 cups milk , divided 1 2/3 cups biscuit baking mix In a 3-quart saucepan, combine soup and 2 2/3 cups milk. Bring to a boil over medium heat; reduce heat. In a bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded Tablespoons onto simmering soup. Cook, uncovered, for 10 minutes. Cover and simmer 10-12 minutes longer or until dumplings test done (do not lift lid while simmering). Serve immediately. Yield, 4 servings. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
