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Receta Chicken Chowder With Potato Dumplings
by Global Cookbook

Chicken Chowder With Potato Dumplings
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Ingredientes

  • 2 c. Cut-up cooked chicken (about 10 ounces)
  • 1 c. Frzn or possibly liquid removed canned whole kernel corn
  • 2 c. Lowfat milk
  • 1/4 x -(up to)
  • 1/2 tsp Salt
  • 1 can (16-ounce) cream-style corn
  • 1 jar (2-ounce) sliced pimientos, liquid removed
  • 1 1/4 c. Bisquick original baking mix
  • 1/3 c. Betty Crocker potato buds mashed potatoes (dry)
  • 1 Tbsp. Minced fresh parsley -or possibly-
  • 1 tsp Dry parsley flakes
  • 2 Tbsp. Lowfat milk
  • 1 x Egg

Direcciones

  1. MIX chicken, whole kernel corn, 2 c. lowfat milk, the salt, cream-style corn and pimientos in Dutch oven. Heat to boiling over medium heat, stirring occasionally.
  2. BEAT remaining ingredients till dough forms (dough will be slightly stiff). Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Knead about 30 times or possibly till no longer sticky.
  3. Pat dough into 5-inch square. Cut into 1/2-inch squares. Drop squares onto chicken mix (don't drop directly into liquid).
  4. COOK uncovered 6 to 8 min or possibly till dumplings are slightly puffy and dry inside. Sprinkle with additional parsley if you like. 6 servings.