Chicken Soup and Easy Dumplings

3 cans (19 oz each) Progresso® Traditional chicken noodle soup
1 can (14 ounces) chicken broth
1 can (16.3 ounces) Pillsbury® Grands!® refrigerated buttermilk biscuits
Chopped fresh parsley, if desired

1. Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.
2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)
3. Cover and cook 10 minutes longer or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.

Easy Chicken and Broccoli Pie

1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Spiral Sandwich Recipe

1 soft cracker bread, 15 inches in diameter
1 package herb-and-garlic spreadable cheese
8 ounces thinly sliced smoked turkey
1 large tomato, thinly sliced
6 ounces thinly sliced Swiss cheese
18 leaves fresh spinach

1. Cover bread evenly with spreadable cheese.
2. Layer turkey, tomato, Swiss cheese and spinach on bread, leaving about 4 inches at one side covered with spreadable cheese only.
3. Beginning at the side layered with turkey, roll up bread. Trim each end with serrated knife to make even; cut bread roll into 1-inch slices.

Easy Ham and Swiss Pie

1 1/2 cups cubed fully cooked smoked boneless ham
1 cup shredded Swiss cheese
1/4 cup chopped green onions or chopped onion
1/2 cup Original Bisquick® mix
1 cup milk
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 eggs
1 tomato, sliced
1 green bell pepper, cut into rings

1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.

Venison Stew

4 slices bacon, cut into 1/2-inch pieces
1 pound boneless venison, cut into 1-inch cubes
2 cups water
1 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
4 ounces pearl onions (1 cup)
2 medium carrots, cut into 1-inch pieces
1 large potato, cut into 1-inch pieces
1/2 cup cold water
3 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon browning sauce, if desired
2 tablespoons chopped fresh parsley

1. Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve.
2. Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.
3. Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
4. Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.

Upside Down Chicken Pot Pie

1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (1 lb) Green Giant® frozen mixed vegetables

1. Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4. Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

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