Chicken Stew with Cornbread Dumplings

Ingredients:

• 1 14-ounce can chicken broth
• 1 10-ounce package frozen mixed vegetables
• 1 cup frozen small whole onions
• 1/2 cup water
• 2 t snipped fresh basil, oregano, or dill; or 1/2 t dried basil, oregano, or dill, crushed
• 1/2 t salt
• 1/8 t garlic powder
• 1/8 t black pepper
• 1 cup milk
• 1/3 cup all-purpose flour
• 2 cups cubed cooked chicken or turkey or two 5-ounce cans chunk-style chicken or turkey
• 1 recipe Cornmeal Dumplings-follows below

Directions:

• In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
• Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
• Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew.
• Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.

Makes 4 servings (about 6 cups)

Cornmeal Dumplings:

• In a medium bowl stir together 1/2 cup all-purpose flour, 1/2 cup shredded cheddar cheese, 1/3 cup yellow cornmeal, 1 t baking powder, and dash black pepper.
• In a small bowl combine 1 beaten egg, 2 T milk, and 2 T cooking oil;
• Add to flour mixture, stirring with a fork just until combined.

Start to finish: 40 minutes