Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | chicken broth (10.5 ounce can) | 2 | tablespoons | Cornstarch | 1 | tablespoon | water | 1 1/4 | pound, raw | boneless chicken breast | 1 | cup, strips or slices | Carrots, raw | 1 | cup, diced | celery | 2 | cups | bisquick | 2/3 | cup | skim milk | 1 | tablespoon | parsley, chopped |
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Steps
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Sequence
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Step
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| 1 | Combine chicken broth, chicken, carrots and celery. Freeze in a freezer container. | 2 | When thawed, simmer for at least 30 minutes. Thicken with cornstarch and water. Season to taste. | 3 | Combine baking mix, milk and parsley until blended. Spoon dough onto boiling chicken stew. Cover tightly, reduce heat and simmer for 15 to 17 minutes. |
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