Chicken Stew With Cheesy Garlic Dumplings

1. 1

   In a 4-quart Dutch oven, stir together the water and dry onion mushroom soup mix.

2. 2

   Add chicken, potato, carrot, dried sage, and pepper.

3. 3

   Bring to boiling; decrease heat.

4. 4

   Cover and simmer for 10-15 minutes or until vegetables are almost tender.

5. 5

   Dumplings-prepare biscuit mix according to package directions, except stir cornmeal into dry mix and increase the water to 3/4 cup.

6. 6

   Using two spoons, drop dumpling dough into six mounds onto hot chicken mixture.

7. 7

   Cover and simmer for 15 to 20 minutes more or until a toothpick inserted in center of a dumpling comes out clean (do not lift cover during cooking).

* Per serving · 4 servings · Values may vary.

No additional tips available.