1 lb. ground beef
1/4 c. sour cream
1/4 c. onion, chopped
1 sm. egg
1/2 c. cooked rice
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) can mushrooms
1 2/3 c. water

DUMPLINGS:

1 c. flour
2 tsp. baking powder
1/2 tsp. poppy seed
1/4 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. onion salt
2 tbsp. oil
1/4 c. plus 3 tbsp. milk

Mix together first 5 ingredients. Using a heaping tablespoon of meat mixture, form into balls. Place on microwave dish in a circle. Microwave meatballs 5-8 minutes, turning half way.

Mix together soup, mushrooms, and water. Place in large casserole. Microwave until mixture boils. Add meatballs. Microwave 10 minutes.

For dumplings, mix together first 6 ingredients. Mix together oil and milk. Add dry ingredients and stir just until moistened. Don't over stir! Drop by teaspoonfuls over meatballs and sauce. Cover with casserole lid. Microwave 6- 8 minutes at medium high power or until toothpick comes out clean.

To bake, bake at 400 degrees for 20-25 minutes uncovered until golden brown.