Old-time recipes called for roasting the chicken, stirring together the soup base, and making dumpling batter by hand. Today’s up-to-date version relies on convenient deli-roasted chicken, frozen veggies, condensed soup, and refrigerated corn bread twists.
Reprinted from Better Homes and Gardens' The Ultimate Soups and Stews Book. Copyright © 2013 by Meredith Corp. Published by John Wiley & Sons.
|1 2- to 2 1/2-pound deli-roasted chicken||1 can (10.75-ounce) condensed cream of chicken soup|
|1 package (16-ounce) frozen mixed vegetables||1/8 teaspoon ground black pepper|
|1 1/4 cups reduced-sodium chicken broth or water||1 package (11.5-ounce) refrigerated cornbread twists|
Remove string from chicken, if present. Remove and discard skin from chicken. Remove meat from bones. Chop or shred chicken (you should have 3½ to 4 cups chopped chicken). In a large saucepan stir together chicken, frozen vegetables, broth, cream of chicken soup, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender.
Meanwhile, remove corn bread twists from package; cut along perforations. Lay twists on a baking sheet; roll 2 twists together to make a spiral. Repeat with remaining twists. Bake according to package directions.
Spoon chicken mixture into bowls. Top each serving with corn bread spirals.
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