Chili Cheese Dip
Ingredients
- 1 chicken, cut up, 3 lb.
- 0.5 cup chicken bouillon broth
- 2 tsp salt
- 0.5 tsp pepper
- 0.5 tsp poultry seasoning
- 3 stalks celery, cut in 1 inch pieces
- 3 sm. carrots cut into 1 inch pieces
- 2 cup packaged biscuit mix
- 0.8 cup milk
- 1 tsp parsley flakes
- 2 chickens, cut up, 3 lb.
- 0.5 cup chicken bouillon broth
- 4 tsp salt
- 1 tsp pepper
- 1 tsp poultry seasoning
- 6 stalks celery, cut in 1 inch pieces
- 6 sm. carrots, cut into 1 inch pieces
- 2 cup packaged biscuit mix
- 0.8 cup milk
- 1 tsp parsley flakes
- 1 0.5 lb hamburger, cooked & drained
- 1 lb Velveeta cheese
- 1 cup salsa
- 1 cup Hormel chili (with or without
Instructions
- 1
Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock
- 2
with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with
- 3
salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place
- 4
crock into outer shell; cook. For 3 1/2 quart: Cook on Low setting, 8 to 10
- 5
hours or High setting 4 to 4 1/2 hours. For 5 1/2 quart: Cook on Low setting,
- 6
6 to 8 hours or High setting, 3 to 3 1/2 hours. Combine biscuit mix, milk,
- 7
parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls
- 8
(about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 1/2
- 9
quart; 15 to 20 minutes in 5 1/2 quart. (Do not remove the cover during the
- 10
steaming of the dumplings). Serve immediately - when dumplings are at their
- 11
best. Makes 4 servings. (3 1/2 quart or 8 servings 5 1/2 quart.)
- 12
beans)
- 13
Put all in crock pot. Serve with taco chips or tostitos.