| Total Cooking Time: Approx. 5 1/2 hours | |
| Serving Size: | |
| servings | |
| Ingredients: | | |
| 3/4 tsps | Rosemary | | 1/2 tsp | Tarragon | | 1/4 cup | Dehydrated scallions or onions | | 1/4 cup | Dehydrated Celery | | 1/2 cup | Dehydrated cubed potatoes (if dehydrated sliced potatoes 1 cup) | | 1/2 cup | Mixed dehydrated pepper (red, yellow, green) | | 1/2 cup | Dehydrated carrots | | 1/2 cup | Dehydrated peas | | 1/2 cup | Dehydrated mushrooms | | 1/4 cup | Powdered milk | | 2/3 cups | Flour | | 4 | Half chicken breast cubed | | 2 | Large chicken bullion cubes | | 2 cups | Bisquick |
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| Preparation: | | |
| In Crock pot blend flour and powdered milk in 10 cups water until lump free. | | Add the rest of the ingredients EXCEPT Bisquick. | | Put lid on and cook on high for 5 ½ hours. | | Mix 2 cups Bisquick in a separate bowl with 1 cup water and stir. | | Add the Bisquick mix one heaping tablespoon at a time ½ hour before your ready to serve dinner. These will cook into large dumplings. |
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