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Grands: Chicken and Dumplings

Kraft Memeber Recipe
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Makes: 8 servings, 2 cups Total Time: 2 hr 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1/4 cup margarine or butter
  • 1/2 cup chopped onion
  • 2/3 cup flour
  • 1/2 teaspoon salt
  • 1 can (10 1/2-oz.) condensed chicken broth
  • 1 cup water
  • 3 drops hot pepper sauce
  • 2 1/2 cups cubed cooked chicken
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 cup sour cream
  • 1 can (16.3-oz.) refrigerated southern style biscuits
  • Chopped fresh parsley, if desired
  • Paprika, if desired
make it
1. Melt margarine in large heavy skillet. Add onion; cook and stir until tender. Lightly spoon flour into measuring cup; level off. Add flour and salt to skillet; stir until smooth. Add broth, water and hot pepper sauce; cook until bubbly and thickened, stirring constantly. Stir in chicken, mixed vegetables and sour cream. Simmer over low heat until thoroughly heated.

2. Separate dough into 8 biscuits; cut each in half. Place biscuit halves on top of hot chicken mixture. Simmer, uncovered, 10 minutes.

3. Cover; simmer an additional 15 to 20 minutes or until biscuits are no longer doughy. Sprinkle with parsley and paprika.
Notes
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