Homemade corn dumplings make this stew
made with convenience foods quite tasty.
Skillet
Chicken Stew with Corn Dumplings
- 2 packages frozen creamed
chicken, defrosted according to directions*
1 package frozen corn soufflé**
1/3 cup milk
2 teaspoons all-purpose flour
1 cup frozen mixed vegetables
3 tablespoons chopped onion
3/4 teaspoon salt - divided use
1/4 teaspoon dried whole thyme
1/8 teaspoon ground black pepper
2/3 cup all-purpose baking mix
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
- For Stew: Combine Creamed
Chicken, milk and flour in large skillet. Add mixed vegetables,
1/2 cup Corn Soufflé, onion, 1/2 teaspoon salt, thyme
and pepper; cook, stirring occasionally, over medium heat until
mixture just comes to a boil. Reduce heat to low; cook, stirring
occasionally while preparing dumplings.
- For Dumplings: Combine
baking mix, remaining Corn Soufflé, 1/4 teaspoon salt,
onion powder and pepper in medium bowl. For each dumpling, place
about 1/4 cup batter onto stew; cover. Cook for 15 to 20 minutes
or until dumplings are just firm. Sprinkle dumplings with paprika.
Makes 4 to 6 servings.
*Defrost Creamed Chicken
in microwave on 50% power for 5 to 6 minutes.
**Defrost Corn Soufflé in microwave on 50% power for 6
to 7 minutes.
Recipe is the property of Nestlé®
and Meals.com, used
with permission.
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