Chicken And Dumplings - Thermador PROFESSIONAL Series Recipes

CHICKEN AND DUMPLINGS

INGREDIENTS
1 – 10 oz. can cream of celery soup
1 – 8 oz. carton chicken stock
1 packet McCormick
½
1 – 12 oz. can white meat chicken
1 – 10 oz. pkg. frozen peas and carrots
1 – 10.6 oz. container Bisquick
Shake 'n Pour
Mix together in an 8" square baking pan the soup, chicken stock and seasoning
packet. Break up the chicken into bite-size pieces and stir into the sauce along with
the peas and carrots.
Place pan on oven rack and cook for 20 minutes or until mixture is hot throughout.
Add water to the fill line in the Bisquick® container and shake as directed. (Remem-
ber to loosen lid as per label instructions). Remove pan from oven and pour out 5
dumplings on the top of the sauce.
Return pan to oven, set oven to Steam at 210º – 212ºF for 10 minutes. Change
mode to Steam Convection at 250ºF for 10 minutes more.
Remove pan, turn dumplings over and serve.
Serves 6
®
chicken gravy mix
®
SETTINGS
Chicken
STEAM CONV, 400°F
20 minutes
8" square baking pan + Rack
With Dumplings
STEAM, 210 – 212°F
10 minutes
then change to STEAM CONV, 250°F
10 minutes
2 2
POULTRY DISHES
91