Chicken and Dumplings

3 cups water

2 cans cream of chicken soup
1 (one pound) bag frozen mixed vegetables (corn, carrots, peas & beans)
2 large potatoes cubed
3-4 chicken breasts cooked and cubed
2-3 stalks chopped celery
1 tsp. salt

1/2 tsp. pepper

1-2 chicken bullion cubes-as desired
1 small onion chopped

3 cups bisques mix

1 cup milk

Combine water, soup, salt, pepper, bullion, vegetables and chicken in electric fry pan. Simmer until potato’s are cooked.

Mix bisquick and milk together to for dough. Drop by spoonful into boiling soup. Cover and continue to simmer 10 minutes. Remove lid and cook another 10 minutes. Serve hot.

Recipe: Heather

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Parmesan Herb Chicken

½ cup grated Parmesan cheese

1 Tbsp. parsley
½ Tbsp. dried oregano
½ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
3-4 Chicken breasts
¼ cup butter or margarine, melted

In a shallow dish, combine the first six ingredients. Dip chicken in butter, then coat with Parmesan mixture. Place in greased baking pan. Bake, uncovered, at 350 degrees for 40-45 minutes or until the juices run clear.

Recipe: Paula

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