| 2 cups | flour | | 4 t. | baking powder | | 1 T. | poppy seed | | 1 t. | instant minced onion | | 1 t. | celery seed | | 1 t. | poultry seasoning | | 1/2 t. | salt | | 1 c. | milk | | 1/4 c. | oil | | . | | | |
| | DUMPLINGS:
Increase oven to 425 degrees. Lightly spoon flour into measuring cup;level off. In large bowl, combine all dry ingredients and mix well. Add 1/4 cup oil and enough milk so that when stirred, dry ingredients are just moistened.
Drop rounded tablespoons dumpling mixture over meat. Bake at 425 for 20 to 25 minutes or until dumplings are golden brown.
SAUCE:
Meanwhile, in medium saucepan combine:
1 can condensed cream of chicken soup
1/4 c. or more milk (to thin soup)
Bring just to a boil. Reduce heat; simmer 2 - 3 minutes or until thoroughly heated, stirring frequently. Serve sauce with casserole and dumplings. |
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