Tuesday, September 25, 2007

From Campbell's Kitchen

Prep Time: 20 min. - Cook Time: About 8 hr.


1 1/2 lb. skinless, boneless chicken breasts cut into 1" pieces
2 medium Yukon gold potatoes cut into 1" pieces
2 cups baby whole carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream
of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

  • PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
  • MIX soup, water, thyme and black pepper. Pour over all.
  • COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
  • MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8.

*Or on HIGH 4 to 5 hr.

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