Chicken and Dumplings

2 envelopes Lipton's Cream of Chicken Cup-o-soup
1 can Swanson's Chunk Chicken Meat
1/2 package mixed freeze-dried vegetables
1 cup Bisquick in a zip-type bag
Water

Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water. Place on camp stove. Heat to simmering, stirring occasionally.

While soup is heating, add water (see Bisquick box instructions for quantity) to Bisquick and knead in the zip-type bag. When soup is hot, tear off a corner of the bag and squeeze out mounds of Bisquick into the pot. Cover and cook for about 10 minutes over low heat.

Chicken and Dumplings

4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 (10 ounce) packages refrigerated biscuits
1 chicken bouillon cube

Combine all ingredients, except biscuits, in crock pot. Cover and cook on LOW for 5 to 6 hours.

Thirty minutes before serving, tear biscuit dough into 1-inch pieces. Add to crock pot, stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffy and cooked through.

Chicken and Dumplings

1 (1 1/2 pound) chicken
1 1/2 cups water
1/4 teaspoon salt
1/2 stalk celery
1/4 cup onion

Disjoint chicken and remove skin; place in large pan. Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.

Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes.

Rolled Dumplings
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup skim milk

Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1-inch strips, squares or diamonds.

Each serving: 3/4 cup - may be exchanged for 2 medium fat meat, 1 starch

Chicken and Dumplings

1 fryer or stewing hen
1/2 onion, chopped
2 stalks celery, rough chopped
4 carrots, sliced 1/2 inch thick
Salt and pepper to taste

Dumplings
3 tablespoons shortening
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk

Put the chicken and giblets, if desired, into a large pot. Add water to cover. Bring to a boil, and lower heat to keep chicken at a low boil. Add the onion. Stew chicken for 1 1/2 to 2 hours, until done, adding more water as needed. Remove chicken to platter and let cool. Add the other vegetables to the broth and maintain at a low boil.

When chicken is cool, bone and skin it. Tear or cut the chicken into bite-size pieces and add to the stew.

Raise heat to bring a high boil while you prepare the dumplings.

Dumplings: Mix flour, baking powder and salt. Cut the shortening into this mixture until it resembles fine crumbs. Stir in milk to make a very soft dough. Drop the dough by spoonsful into the boiling stew, taking care to drop it on the meat or the vegetables - not directly into the broth. Cook uncovered for 10 minutes, then cover and cook 10 minutes longer.

Chicken and Dumplings

1 chicken
4 tablespoons oil
4 quarts water
1 (10 ounce) can chicken gravy
5 cups Bisquick
2 cups milk
Tony Chachere's Creole Seasoning

Wash chicken well in cold water. Cut up chicken. Season well. Lightly brown in a large pot. Add the water to pot and boil until tender (about 20 minutes). Turn off heat and let stand in the broth.

While chicken is cooking, mix Bisquick and milk (according to directions on package). Mix well (add more Bisquick if needed). Dough should be of stiff consistency. Separate dough in 4 equal parts. Roll out each on a well-floured flat surface to 1/4-inch thickness (be generous with flour). Cut into 2-inch squares. When all have been cut, sprinkle with flour.

Carefully remove chicken to another pot and cover with lid. Return pot to fast boil, add chicken gravy and stir. Dip 4 or 5 cups of the broth from the pot and put in the pot with chicken. Drop dumplings in broth, 1 at a time, stirring after every 3 or 4 dumplings. Stir all the way to bottom. Reduce heat to slow boil. Cook until dumplings are tender (about 25-30 minutes.; liquid should be thick). Stir occasionally all the way to the bottom.

Serve in shallow bowl, sprinkled with fresh, coarse-ground black pepper.