A camping recipe from Debbie Manelli. The dumplings make the gravy creamy and rich, and the leftovers, if there are any, are great for lunch the next day. I hope you enjoy it as much as we do.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 3 chicken leg quarters or breasts
- 1 can cream of muschroom soup
- 1 can cream of chicken soup
- 1/2 bag of California style frozen veggies or any veggie of your choice
- 1 can sliced mushrooms or you can use fresh if you like
- I use garlic powder and pepper to season but you can use what ever you like
- 2 cups Bisquick mix
- 2/3 cup milk
Preparation:
Boil the chicken until done, I then cook the veggies in the broth while the chicken is cooling enough to get if off the bone. Drain broth but reserve a couple cups to add to the soups for the gravy. Mix all together in a Dutch oven and place over heat until it boils. In a bowl, mix Bisquick and milk until a soft dough forms. Drop by spoonfuls on top of the chicken stew, reduce heat and cook uncovered for 10 minutes and then 10 more minutes covered.
Servings: 6
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