Microwaved Chicken And Dumpling Stew
|Chicken||3 Pound, cut into serving pieces|
|Dried parsley flakes||1 Tablespoon|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Milk/Half-and-half||2⁄3 Cup (10.67 tbs)|
|Buttermilk baking mix||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
1. Arrange chicken in a 10-inch round baking dish, with meatier, thicker portions toward the outside of the dish. Sprinkle with parsley flakes, paprika, salt, and pepper. Cover with wax paper. Microwave at Cook Cycle 1 (power level 10) for 19 minutes. Drain off juices.
2. Combine soup and milk. Pour over chicken. Cover and microwave at Cook Cycle 2 (power level 10) for 6 minutes, stirring once.
3. Mix baking mix and milk together in a small bowl to form a soft dough. Drop dumplings all around the edge of the dish. Microwave, uncovered, at Cook Cycle 1 (power level 10) for 9 to 10 minutes, or until dumplings are risen and light.