Chicken Stew with Dumplings

Ingredients

• 3 1/2 cups chicken broth (see recipe or tip page 373)
• 1 10-ounce package frozen mixed vegetables
• 1 cup small frozen whole onions
• 1/2 teaspoon dried basil or oregano, crushed, or dried dillweed
• 1/8 teaspoon garlic powder
• 1/3 cup all-purpose flour
• 2 5-ounce cans chunk-style chicken or turkey or 2 cups cubed, cooked chicken or turkey
• 1 cup packaged biscuit mix
• 1/3 cup milk
• 1/2 teaspoon dried parsley flakes

Instructions

1. In a large saucepan combine 2 1/2 cups of the chicken broth, the mixed vegetables, onions, herb, garlic powder, and 1/8 teaspoon pepper. Bring to boiling. Combine remaining broth and flour. Stir into vegetable mixture. Stir in chicken. Cook and stir till thickened and bubbly.
2. Meanwhile, for dumplings, combine biscuit mix, milk, and parsley. Drop dumpling mixture from a tablespoon to make 4 to 8 mounds atop the bubbling stew. Cover and simmer over low heat about 13 minutes or till a toothpick inserted in a dumpling comes out clean.
3. If you like, substitute Dumplings for Stew (see recipe, right) for the dumpling mixture.