In a 3-quart saucepan combine chicken, chicken broth, vegetable juice cocktail, green beans, potato, sliced celery, chopped onion, chili powder, hot sauce and 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer 5 to 8 minutes or till vegetables are almost tender.
Meanwhile, for dumplings stir together flour, yellow cornmeal, baking powder, and 1/4 teaspoon salt; stir in 1/2 cup of shredded cheese. Stir in parsley.
Combine milk and oil; add to flour mixture; stirring just until moistened.
Drop dough in 6 portions onto bubbling stew.
Cover tightly and simmer 12 minutes (DO NOT LIFT COVER), then sprinkle dumplings with remaining cheese.
Cook, covered, for 3 to 5 minutes more till cheese melts.
Originally Submitted
7/4/2010
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