Ann Dodd, F.H.S.
- 2 to 3 lb chicken, cut up
- 2 Tbsp margarine
- 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 packaged biscuit mix
- 1/3 cup milk
Sprinkle chicken with 1/2 teaspoon salt and dash of pepper; brown in butter 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.
Make 4 servings.
