CHICKEN STEW WITH DUMPLINGS

Chicken Stew with Dumplings

1 14½-ounce can chicken broth

1 10-ounce package frozen mixed vegetables

1 cup frozen small whole onions

½ cup water

2 teaspoons snipped fresh basil, oregano, or dill; or ½ teaspoon dried basil or oregano, crushed; or

½ teaspoon dried dillweed

1/8 teaspoon garlic powder

1/8 teaspoon pepper

1 cup milk

1/3 cup all-purpose flour

2 cups cubed cooked chicken or turkey

1 recipe Dumplings for Stew (below)

1. In a large saucepan combine chicken broth, frozen vegetables, onions, water, herb, garlic powder, and pepper. Bring to boiling. Meanwhile, combine milk and flour; stir into vegetable mixture. Stir in chicken or turkey. Cook and stir till thickened and bubbly.

2. Drop dumpling mixture from a tablespoon to make 4 to 8 mounds atop the bubbling stew. Cover (do not lift cover) and simmer over low heat for 10 to 12 minutes or till a toothpick inserted in a dumpling comes out clean. Makes about 6 cups (4 main-dish servings).

Dumplings for Stew: Combine 2/3 cup all-purpose flour, 1 tablespoon snipped fresh parsley; 1 teaspoon baking powder; 1 teaspoon snipped fresh basil or dill or 1/8 teaspoon dried basil, crushed, or 1/8 teaspoon dried dillweed; and 1/8 teaspoon salt. Combine ¼ cup milk and 2 tablespoons cooking oil; pour into flour mixture. Stir just till combined. (Or, for a shortcut, combine 1 cup packaged biscuit mix, 1/3 cup milk, and ½ teaspoon dried parsley flakes.)

From Better Homes and Gardens New Cookbooks