Post by chief_cook2 on May 12, 2007 15:56:56 GMT -6
1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 medium Yukon gold potatoes, cut into 1" pieces
2 cups baby whole carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's Condensed Cream of Chicken OR 98%
Fat Free Cream of Chicken
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
MIX soup, water, thyme and black pepper. Pour over all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid
to vent and cook on HIGH 30 min. or until dumplings are cooked in
center.
TIP: *Or on HIGH 4 to 5 hr.
Serve with a mixed green salad with Pepperidge Farm croutons. For
dessert serve your favorite Pepperidge Farm cookies.
Prep Time: 20 minutes
Cook Time: About 8 hour
Serves: 8