Favorite recipes for 2-16: Chicken n Dumplings; Chicken Marimba ; White Chili; Chicken Ole; Chicken Royale

by Marcey Dyer – Pierce, Colo.

1/2 c. Onion, chopped

1/2 c. Celery, chopped

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1/2 c. Butter

1/2 c. Flour

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2 t. Sugar

1 t. Salt

4 c. Chicken broth

1 (10 oz) pkg. Frozen peas,optional

4 c. Chicken, cubed

Dumplings:

2 c. Buttermilk Biscuit mix

2/3 c. Milk

In large pan, saute onions and celery in the butter.

Add flour, sugar, salt and broth then bring to a boil.

Cook and stir for 2 minutes then reduce heat.

Add peas and cook for 6-7 minutes, stirring constantly.

Stir in chicken.

Pour into a greased 9-by-13-inch baking dish.

Stir milk into biscuit mix until moistened.

Use a tablespoon to drop large dumplings onto the chicken mixture.

Bake uncovered at 350 degrees for 30 minutes.

Cover and bake for an additional 10 minutes or until dumplings are done.

by Marcey Dyer – Pierce, Colo.

1/2 c. Onion, chopped

1/2 c. Celery, chopped

1/2 c. Butter

1/2 c. Flour

2 t. Sugar

1 t. Salt

4 c. Chicken broth

1 (10 oz) pkg. Frozen peas,optional

4 c. Chicken, cubed

Dumplings:

2 c. Buttermilk Biscuit mix

2/3 c. Milk

In large pan, saute onions and celery in the butter.

Add flour, sugar, salt and broth then bring to a boil.

Cook and stir for 2 minutes then reduce heat.

Add peas and cook for 6-7 minutes, stirring constantly.

Stir in chicken.

Pour into a greased 9-by-13-inch baking dish.

Stir milk into biscuit mix until moistened.

Use a tablespoon to drop large dumplings onto the chicken mixture.

Bake uncovered at 350 degrees for 30 minutes.

Cover and bake for an additional 10 minutes or until dumplings are done.

by Marcey Dyer – Pierce, Colo.

1/2 c. Onion, chopped

1/2 c. Celery, chopped

1/2 c. Butter

1/2 c. Flour

2 t. Sugar

1 t. Salt

4 c. Chicken broth

1 (10 oz) pkg. Frozen peas,optional

4 c. Chicken, cubed

Dumplings:

2 c. Buttermilk Biscuit mix

2/3 c. Milk

In large pan, saute onions and celery in the butter.

Add flour, sugar, salt and broth then bring to a boil.

Cook and stir for 2 minutes then reduce heat.

Add peas and cook for 6-7 minutes, stirring constantly.

Stir in chicken.

Pour into a greased 9-by-13-inch baking dish.

Stir milk into biscuit mix until moistened.

Use a tablespoon to drop large dumplings onto the chicken mixture.

Bake uncovered at 350 degrees for 30 minutes.

Cover and bake for an additional 10 minutes or until dumplings are done.

by Marcey Dyer – Pierce, Colo.

1/2 c. Onion, chopped

1/2 c. Celery, chopped

1/2 c. Butter

1/2 c. Flour

2 t. Sugar

1 t. Salt

4 c. Chicken broth

1 (10 oz) pkg. Frozen peas,optional

4 c. Chicken, cubed

Dumplings:

2 c. Buttermilk Biscuit mix

2/3 c. Milk

In large pan, saute onions and celery in the butter.

Add flour, sugar, salt and broth then bring to a boil.

Cook and stir for 2 minutes then reduce heat.

Add peas and cook for 6-7 minutes, stirring constantly.

Stir in chicken.

Pour into a greased 9-by-13-inch baking dish.

Stir milk into biscuit mix until moistened.

Use a tablespoon to drop large dumplings onto the chicken mixture.

Bake uncovered at 350 degrees for 30 minutes.

Cover and bake for an additional 10 minutes or until dumplings are done.

by Marcey Dyer – Pierce, Colo.

1/2 c. Onion, chopped

1/2 c. Celery, chopped

1/2 c. Butter

1/2 c. Flour

2 t. Sugar

1 t. Salt

4 c. Chicken broth

1 (10 oz) pkg. Frozen peas,optional

4 c. Chicken, cubed

Dumplings:

2 c. Buttermilk Biscuit mix

2/3 c. Milk

In large pan, saute onions and celery in the butter.

Add flour, sugar, salt and broth then bring to a boil.

Cook and stir for 2 minutes then reduce heat.

Add peas and cook for 6-7 minutes, stirring constantly.

Stir in chicken.

Pour into a greased 9-by-13-inch baking dish.

Stir milk into biscuit mix until moistened.

Use a tablespoon to drop large dumplings onto the chicken mixture.

Bake uncovered at 350 degrees for 30 minutes.

Cover and bake for an additional 10 minutes or until dumplings are done.