ONE POT CHEESE CHICKEN AND MINI DUMPLINGS: RECIPE

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Ingredients

  • 1 can (12 oz) evaporated milk
  • 2 cups shredded or pulled deli rotisserie chicken
  • 1 can (11 oz) Pillsbury™ refrigerated original breadsticks
  • 1 bag (12 oz) frozen mixed vegetables
  • 2cups shredded Italian cheese blend (8 oz)lts.

Steps

  • In nonstick 5-quart Dutch oven, heat evaporated milk, 4 1/2 cups hot water, the chicken, and salt to taste to boiling over high heat.
  • Separate breadsticks; cut into 1-inch pieces with kitchen scissors, dropping them into the boiling mixture. Reduce heat; simmer 12 to 14 minutes, stirring frequently, until dumplings are cooked through.
  • Meanwhile, make mixed vegetables as directed on bag.
  • Remove from heat; stir in vegetables and cheese, stirring until cheese me

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