$5 Dinner: Chicken Stew with Dumplings

I was inspired by the chilly weather today to make chicken stew with dumplings. It was yummy and frugal.

Note: I easily doubled this recipe so we could have left-overs for lunch.

 

Ingredients:

  • 1 141/2 oz can chicken broth
  • 1 10-oz pkg frozen vegetables
  • 1 small onion
  • 1/2 c. water
  • 1/2 t. dried basil or oregano
  • 1/8 t. garlic powder
  • 1/8 t. pepper
  • 1 c. milk
  • 1/3 c. all-purpose flour
  • 1 c. cubed cooked chicken or turkey
  • 1 recipe Dumplings for Stew (super easy!)

Directions:

In a large saucepan combine chicken broth, frozen vegetables, onions, water, herb, harlic powder and pepper. Bring to boil. Meanwhile, combine milk and flour; stir into vegetable mixture. Stir in chicken or turkey. Cook and stir till thickened and bubbly.

Drop dumpling mixture from a tablespoon to make 4-8 mounds atop the bubbling stew. cover (do not lift cover) and simmer over low heat for 10-12 minutes or till a toothpick inserted in a dumpling comes out clean. Makes about 6 cups (4 main dish servings).

Dumplings for Stew:

Combine 2/3 c. all-purpose flour; 1 t. baking powder, and 1/8 t. salt. In a separate bowl, combine 1/4 c. milk and 2 T. cooking oil. Pour into flour mixture. Stir just till combined. (Or, for a shortcut, combine 1 c. packaged biscuit mix and 1/3 c. milk.)

Adapted from the Better Homes and Gardens cookbook.

 



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