Ingredients
2 pack (10.5 oz ) heavy cream of chicken
3 cans (14 ounces) chicken broth
3 cups of shredded cook chicken To preparing dumplings:
2 cups of Bisquick
1 t garlic powder
1 t of salt 1 teaspoon Italian seasoning
2/3 cup of milk
Directions
In saucepan or Dutch oven, combine the heavy cream of chicken and chicken broth. Mixing well to homogeneous. Put the pot on medium heat and bring the mixture to a boil. Add the shredded cooked chicken to pot and stir to combine. Simmer for 5 min to warm up chicken. While the chicken mix is simmering, prepare the meatballs. In a mixing bowl, combined the biscuits, salt, garlic powder, Italian seasoning, and milk. My heart until a thick and sticky dough is formed. Scoop spoonful dumpling mixture into the chicken mixture over low heat. Using a tsp or cookie scoop to spread the batter. Place the dumplings evenly on the surface of the pot. Covering pan with a lid and reduce heat to low. Cook chicken with meatballs for about 15 minutes, or until meatballs are tender and tender. Avoid lifting the lid too much to conserve heat and steam. Time dumplings are done, swirl the pan to mix them in the broth. Tasted broth also adjust seasoning if needed, adding salt, pepper, or other desire herbs also spices. Serving chicken also meatball hot in bowls. Pour chicken, meatballs and gravy to every serving. Garnish with fresh herbs, if desired. Enjoy delicious and comforting chicken and ravioli!
Enjoy !
ENJOY!
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