3-4 boneless skinless chicken breasts, cooked and cubed
2/3 cup milk
Salt and pepper to taste
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Let's Make It
Prepare veggies and cook in broth until tender. Strain to separate veggies and broth, reserving both.
In Dutch oven, melt margarine completely, and then add 1/3 cup baking mix. Stir constantly over med heat until mixture is smooth and bubbly. Add chicken broth (should have at least 4 cups left). Continue to stir constantly until it starts to thicken. Return veggies and add chicken to mixture. Turn heat down to low, cover.
In another bowl, combine 2 cups baking mix with milk. Mix until a gooey dough forms. Drop quickly by spoonfuls into hot chicken soup mixture. Cook over medium heat for 10 minutes uncovered, then cover and cook for another 10 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.