
Ingredients
- 2 cups chicken, cooked and cubed
- 1 tablespoon butter
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 can (14.5 ounces) cream of chicken soup
- 1 can (14.5 ounces) cream of mushroom soup
- 2-2/3 cups milk, divided
- 1 cup heavy cream
- 2 teaspoons Adobo seasoning
- 1 teaspoon black pepper
- 2 cups frozen peas and carrots
- 2 cups Bisquick mix
- 2 teaspoons paprika
Instructions
- In a stock pot, sauté the onion and garlic in butter until onion is translucent and tender.
- Stir in the soups, 2 cups of milk and heavy cream.
- Season with Adobo and pepper to taste.
- Add in the peas and carrots.
- Stir in the cooked chicken and heat the mixture to boiling, stirring frequently.
- In a medium bowl, mix together the Bisquick mix and 2/3 cup of milk.
- Drop dough, by heaping spoonfuls, onto chicken mixture.
- Sprinkle with paprika, if desired.
- Cook uncovered over low heat for 15 minutes.
- Cover and cook an additional 15-20 minutes or until dumplings are cooked through.
- Serve hot and enjoy.