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Categories:
green beans chicken potatoes chicken broth vegetable juice cocktail chili pwdr drops yellow cornmeal parsley celery onion salt biscuit mix American cheese milk
Viewed: 146 - Published at: 8 years agoIngredients
- 1 (9 ounce.) pkg. frzn cut green beans
- 2 c. cubed, cooked chicken
- 2 c. diced potatoes
- 1 9(13 3/4 ounce.) can chicken broth
- 1 (12 ounce.) can vegetable juice cocktail (1 1/2 c.)
- 1 teaspoon chili pwdr
- 6 drops bottled warm pepper sauce
- 1/3 c. yellow cornmeal
- 2 tbsp. snipped parsley
- 1/2 c. sliced celery
- 1/2 c. minced onion
- 1/2 teaspoon salt
- 1 1/4 c. packaged biscuit mix
- 1 c. sharp shredded American cheese
- 2/3 c. lowfat milk
Method
- Thaw beans by placing in strainer and run warm water over beans.
- Transfer to crock pot.
- Add in chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili pwdr, salt and warm pepper sauce, mixed together.
- Cover.
- Cook on low for 4 hrs.
- Turn to high heat and heat till bubbly.
- Add in water at this point if needed.
- Combine biscuit mix, cornmeal, 1/2 c. cheese and parsley.
- Add in lowfat milk and stir till just moistened.
- Drop by Tbsp.
- onto stew; cover.
- Cook 2 1/2 hrs more (do not lift cover).
- Sprinkle dumplings with rest of cheese.
