Chicken And Sausage Gumbo With Corn Dumplings Recipe

Ingredients

2

teaspoons butter or margarine

4

boneless skinless chicken breasts (about 1 1/4 lb)

2

cans (19 oz each) Progresso™ Traditional chicken & sausage gumbo soup

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

2

tablespoons milk

1

tablespoon butter or margarine, softened

1

egg

Preparation

In 12-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Add chicken; cook 5 to 6 minutes, turning once, until evenly browned. Pour soup over chicken; heat to boiling. Reduce heat to low; move chicken to one side of skillet.

In medium bowl, mix cornbread mix, milk, 1 tablespoon butter and egg until well mixed. Drop batter by 8 rounded tablespoonfuls onto hot soup mixture.

Cover; cook over low heat 18 to 22 minutes or until toothpick inserted in center of dumplings comes out clean.

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