3-4 boneless skinless chicken breasts, cooked and cubed
2/3 cup milk
Salt and pepper to taste
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Let's Make It
Prepare veggies and cook in broth until tender. Strain to separate veggies and broth, reserving both.
In Dutch oven, melt margarine completely, and then add 1/3 cup baking mix. Stir constantly over med heat until mixture is smooth and bubbly. Add chicken broth (should have at least 4 cups left). Continue to stir constantly until it starts to thicken. Return veggies and add chicken to mixture. Turn heat down to low, cover.
In another bowl, combine 2 cups baking mix with milk. Mix until a gooey dough forms. Drop quickly by spoonfuls into hot chicken soup mixture. Cook over medium heat for 10 minutes uncovered, then cover and cook for another 10 minutes.