Chicken Fricassee and Dumplings
Serving Size: 4
Ingredients
- 3 pounds chicken parts, skinned
- 1 can cream of mushroom soup
- 1 can of cream of celery soup
- 1 can soup can of water
- 6 oz. can mushroom stems and pieces
- 1 teaspoon ground black pepper
- 1/8 teaspoon dried thyme
- 1 teaspoon salt
- DUMPLINGS
- 2 cups bisquick baking mix
- 2/3 cup of milk
- 1 tablespoon parsley
- 1/4 teaspoon poultry seasoning
Combine soup, water, gound pepper, salt, canned mushrooms with liquid, and thyme in the pressure cooker over medium heat, stir and mix well. Add skinned chicken. Close lid and process for 8 minutes. Reduce pressure using cold water technique. Mix dumpling ingredients and drop by tablespoonfuls into hot mixture. Cook uncovered for 10 minutes, cover and cook another 10 minutes in a slow boil. Serve
Go Back To Recipe Index