45 min.
1/2 Cup Oil
2 lbs. Diced Chicken
1/2 lb. Celery
1/2 lb Onions
1/4 lb. Carrots
1 qt. Water
2 Tbs. Chicken Base
1 tsp. Salt
3 tsp. Pepper
2 pkgs. Prepared Biscuits
Servings - 6
Saute chicken in oil until 2/3 done. Add vegetables, cook until tender. Add water,
chicken base, salt and pepper, bring to a boil and cook 6 minutes.Tear biscuit dough
in pieces and add to boiling stew. Cook until dumplings have doubled in size and
float. Serve immediately.
1/2 Cup Oil
2 lbs. Diced Chicken
1/2 lb. Celery
1/2 lb Onions
1/4 lb. Carrots
1 qt. Water
2 Tbs. Chicken Base
1 tsp. Salt
3 tsp. Pepper
2 pkgs. Prepared Biscuits
Servings - 6
Saute chicken in oil until 2/3 done. Add vegetables, cook until tender. Add water,
chicken base, salt and pepper, bring to a boil and cook 6 minutes.Tear biscuit dough
in pieces and add to boiling stew. Cook until dumplings have doubled in size and
float. Serve immediately.
