This recipe came from the Raleys/Bel-Air/Nob-Hill magazine. I never heard of Raleys until I moved to Northern California.....but anyways, this meal was a welcome change. It was something I have never made and never would have eve thought of doing. It was not a meal that I thought was fabulous, but it was good and everyone liked it.
Chicken with cornbread Dumplings
3-1.2 oz packets Knorr Roasted Chicken Gravy Mix
4 cups water
2 stalks celery-sliced
1 small onion, peeled and chopped
2 tsp Spice Island Fines Herbs (parsley, chives, chervil, tarragon)
2 cups shredded rotisserie chicken meat (I just cooked chicken in chicken broth)
2 1/2 cups C&W petite peas, corn, petite carrots and snap peas
1 (6.5oz) pouch cornbread mix (I used a box of jiffy cornbread mix)
1/3 cup milk
2 TB melted butter
1/4 cup minced green onion
Whisk together gravy mix and water in a stockpot and bring to a boil. Add celery, onion and herbs. Simmer uncovered for 10 minutes stirring frequently.
Add chicken and vegetable blend. Meanwhile prepare cornbread batter with milk, butter and egg. Stir in green onions and let sit 5 minutes.
Bring chicken mixture back to a boil, drop cornbread mixture in large spoonfuls on top of boiling soup. Cook uncovered for 10 minutes over medium heat. Cover and reduce to simmer and cook another 10 minutes.