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Description
Sage, rosemary, thyme and parsley seasons classic chicken and dumplings deliciously.
Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup butter
- 1 medium onion (chopped, about 1 cup)
- 1/4 cup flour
- 3 cups reduced-sodium chicken broth
- 1 1/3 cups milk (divided)
- 3/4 tsp. McCormick Sage, Rubbed
- 1/2 tsp. McCormick Garlic (Minced)
- 1/2 tsp. McCormick Rosemary Leaves
- 1/2 tsp. McCormick Thyme Leaves
- 1/2 tsp. mccormick black pepper, coarse ground
- 3 cups cooked chicken (cubed)
- 2 cups frozen vegetables (assorted, unthawed)
- 1 cup all purpose baking mix
- 3/4 tsp. McCormick Parsley Flakes
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Directions
- Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add broth, 1 cup of the milk, sage, garlic, rosemary, thyme and pepper. Whisk until mixture is smooth.
- Stir in chicken and vegetables. Bring to boil; reduce heat to medium.
- Mix baking mix and parsley in medium bowl. Add remaining 1/3 cup of milk; mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered, 10 minutes. Cover. Cook 10 minutes longer.
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