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Remembering chicken stew that grandma used to make by spending hours boiling a chicken, making homemade dumplings, etc does not mean you have to give up the idea of a similar meal in a matter of minutes. Today we can't always spend the time cooking like grandma did, but thankfully we have convenient foods that allow us to have similar meals. This recipe for Dumpling Topped Chicken Stew uses canned cream of chicken soup, refrigerated biscuits, frozen vegetables and a quick to cook boneless, skinless chicken breast. It is much easier to prepare but you will be surprised how much this quick and easy chicken stew can satisfy.
DUMPLING TOPPED CHICKEN STEW
2 tbsp butter or margarine
1 lb. boneless, skinless chicken breast, cubed
1 tube (7-oz) refrigerated biscuits
1 can (12-oz) evaporated milk
1 can cream of chicken soup, undiluted
1 pkg. (16-oz) frozen mixed vegetables
1 tsp poultry seasoning
1/4 tsp paprika
1/2 tsp dried onion flakes, optional
Melt butter or margarine in a Dutch Oven over medium heat. Add chicken and cook for 5 to 8 minutes or until no longer pink; stirring occasionally. Meanwhile, separate biscuits and cut each in half; set aside. Add milk, soup, vegetables, poultry seasoning, and onion flakes to the chicken in the Dutch oven and mix well. Bring to a boil, stirring frequently. Quickly place the biscuit halves in a single layer over the stew. Sprinkle tops of the biscuits with the paprika. Place lid on Dutch oven and reduce the heat to simmer. Simmer for 15 to 20 minutes or until the biscuits are light and fluffy.
Enjoy!
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