Recipes for Steam Cooking

poultry dishes

CHICKEN AND DUMPLINGS

INGREDIENTS

1 – 10 oz. can cream of celery soup

1 – 8 oz. carton chicken stock

1 packet McCormick

chicken gravy mix

1 – 12

½ oz. can white meat chicken

1 – 10 oz. pkg. frozen peas and carrots

1 – 10.6 oz. container Bisquick

Shake ‘n Pour

SETTINGS

Chicken

STEAM CONV, 400°F

20 minutes

8” square baking pan + Rack

With Dumplings

STEAM, 210 – 212°F

10 minutes

then change to STEAM CONV, 250°F

10 minutes

Mix together in an 8” square baking pan the soup, chicken stock and seasoning packet.

Break up the chicken into bite-size pieces and stir into the sauce along with the peas and

carrots.

Place pan on oven rack and cook for 20 minutes or until mixture is hot throughout.

Add water to the ll line in the Bisquick® container and shake as directed.

(Remember to loosen lid as per label instructions). Remove pan from oven and

pour out 5 dumplings on the top of the sauce.

Return pan to oven, set oven to Steam at 210º – 212ºF for 10 minutes.

Change mode to Steam Convection at 250ºF for 10 minutes more.

Remove pan, turn dumplings over and serve.

Serves 6