Ann’s Chicken Stew and Dumplings

Ann Dodd, F.H.S.

  • 2 to 3 lb. chicken, cut up
  • 2 Tbsp oleo
  • 1/2 cup water
  • 1 cup sliced onion
  • 1/4 tsp poultry seasoning
  • 1 can cream of chicken soup
  • 1 (10 oz) package frozen mixed vegetables
  • 1 cup package biscuit mix
  • 1/3 cup milk

Sprinkle chicken with 1/2 teaspoon salt and dash of pepper; brown in oleo in large heavy pan. Add water, onion, and poultry seasoning. Cover; simmer 30 minutes. Stir in soup and vegetables. Bring to a boil; cover. Simmer 10 minutes more. Stir now and then. Combine biscuit mix and milk; spoon dumplings onto stew. Cook, uncovered, 10 minutes. Cover; cook 10 minutes longer.

Makes 4 servings.

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