I made this recipe yesterday. And it was delicious. I just had to share it with each of you in Nancy's Kitchen. It is called Irish Chicken Stew with Vegetables. I think that Kenny, the Bachelor would enjoy this recipe for himself or with some of his friends. I gave two large bowls of the stew to the guys who live in the condo unit below me. One said, "I thought that I died and went to heaven!". It is a comforting dish. The recipe says that it serves 5, but it easily makes 8-9 servings. I hope if you try it that you like it as well as I did.
AtlantaPat

Irish Chicken Stew with Vegetables Recipe

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1-1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Hint: If you don?t think that you will eat all of the stew at one meal, just make up half of the dumplings. Make up the rest the next time you eat the stew -and drop them on top of the boiling stew (brought from a simmer, and stir so it won?t stick. Sometime when rewarming a recipe it sticks to the pan if it starts out too high.). From past experience with stews, if you have dumplings and biscuits on top of a refrigerated dish, it soaks up all the liquid and is dry. Enjoy!
AtlantaPat

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