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Chicken & Cornmeal Dumplings
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CHICKEN:
1 9 oz. package frozen cut green beans
2 cups cubed cooked chicken
2 cups diced potatoes
1 14 oz. can chicken broth
1/2 cup V-8 juice
1 teaspoon chili powder
6 drops hot pepper sauce
DUMPLINGS:
1/3 cup yellow cornmeal
2 tablespoons chopped fresh parsley
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon salt
1-1/4 cups biscuit baking mix
1 cup shredded American cheese
2/3 cup milk
Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot. Add chicken, potatoes, chicken broth, V-8, celery, onion, chili powder, salt, and hot pepper sauce, mixed together.
Cover. Cook on low for 4 hours. Turn to high setting and heat until bubbly. Add water at this point if needed.
Combine biscuit mix, cornmeal, 1/2 cup cheese, and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover.
Cook 2-1/2 hours more (don't lift cover). Sprinkle dumplings with remainder of cheese.
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