Chicken with Cornbread Dumplings

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Holiday 2014

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Chicken with Cornbread Dumplings
Chicken with Cornbread Dumplings
3 (1.2- oz.) packets Knorr Roasted Chicken Gravy Mix
4 cups water
2 stalks celery sliced
1 small onion peeled and chopped
2 tsp. Spice Islands Fines Herbes
2 cups cooked rotisserie chicken meat shredded
2-1/2 cups C&W Petite Peas, Early Harvest Corn, Baby Carrots & Sugar Snap Peas
1 (6.5- oz.) pouch cornbread mix
1/3 cup milk
2 tbsp. butter melted
1 egg
1/4 cup green onions (green tops only) minced
Prep time: 20 minutes, Cook time: 30 minutes

Whisk together gravy mix and water in a large stockpot and bring to a boil. Add celery, onion and herbs; simmer, uncovered, for 10 minutes, stirring frequently. Add chicken and vegetable blend. Meanwhile, prepare cornbread batter according to package directions with milk, butter and egg. Stir in green onions and let stand for 5 minutes. Drop large spoonfuls onto the top of the boiling stew. Cook, uncovered, for 10 minutes. Cover and cook for 10 minutes more over low heat.

Makes 6 servings.
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