Chicken A’la Potato Dumplings
DUMPLINGs
4 cups mashed potatoes (about 6 medium potatoes or 2
lbs.)
¾ cup all-purpose flour
3 eggs, slightly beaten
¼ cup bread crumbs
1 tsp. garlic salt
Salt and pepper
A’La CHICKEN SAUCE
6 oz. rotisserie chicken, chopped
½ cup chopped onion
2 stalks celery, diced
¾ cup frozen peas
½ chopped green/red bell pepper
1 hard-boiled egg
5 small mushrooms, diced
1 14¾ oz. can cream of mushroom soup
1½ cups chicken broth
Combine mashed potatoes, flour, egg, bread crumbs,
garlic salt, salt, and pepper in large bowl. Mix well. Shape into 16 balls.
Heat large pot of water to boiling. Gently drop balls into water. Once they
float to the top, simmer gently for 3-4 minutes until toothpick inserted in
center comes out clean.
In Dutch oven or other large kettle sauté onions, green
and red peppers, celery until tender. Add mushrooms, mushroom soup, peas and
chicken broth. Heat until bubbly. Add chicken and egg. Heat thoroughly and
serve over dumplings.
(Optional: Sprinkle with bacon bits.)
©
Crackerberries 2014
