Chicken and Dumplings

Chicken and Dumplings

chicken and dumplings

6 quarts water

2 Tbs chicken bullion

salt, pepper and garlic to taste

1 small onion chopped

1/2 cup chopped bell peppers

1 pound chicken

1 diced potato

1 cup bisquick

1/2 cup milk

Bring water to boiling. Add bullion, salt, pepper, garlic, onion, peppers,potato and chicken.

Cook until chicken is fully cooked and remove the chicken. Shred it and add back to the pot.

Mix bisquick and milk. Add garlic, salt and pepper. Drop dough by teaspoons into boiling broth. Cover and cook for 10 minutes.

Serve by spooning out dumplings and pouring broth over the top.

Southwestern Wild Rice Chicken Bake

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1 1/2 lb chicken

4 cups water

1 Tbs chicken bouillion

1 cup wild rice

2 Tbs butter

1/2 cup chopped onion

1/2 cup sliced bell pepper

1/2 cup green chile

1 Tbs red chile flakes

garlic, salt, pepper to taste

Boil the chicken in 4 cups water. Add chicken bouillion, salt, pepper and garlic. When chicken is fully cooked, remove it from the water.

Add rice to water and cook as called for in the directions. When it is done, remove from heat.

Saute onion, peppers and chile in butter. Shred the chicken and add to the vegetables. Add rice and sauté for a couple of minutes.

Pour into a greased baking dish. Bake at 350 degrees for 30 minutes.

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