Last night Ben and I enjoyed a really great chicken and dumplings recipe- I put Kate down to nap and got the chicken cooking and cut up the veggies and then Kate woke up and Ben finished out making the meal (story of my life!) If only Kate liked the sling…
Anyway, the chicken and dumplings was soo good last night with how cold it was outside and how quick and easy it was for us to make! Kate sat content in my lap while I ate and we watched The Office (probably the most awkward one yet…) I’m losing interest in the show, I think. I am gearing up for the season premier of LOST next week!
Here is the recipe for the chicken and dumplings we ate…just altered a bit according to our preferences:)
CHIX and DUMPS
3 boneless, skinless chicken breasts, thawed
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 can chicken broth
1 (12 ounce) package refrigerated biscuit dough
1/2 yellow onion, diced
1 cup chopped carrots
1 can sweet yellow or white corn, drained
1 tsp basil
1 tsp parsley
2 cloves garlic, minced
salt and pepper to taste
1. In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 2 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
2. Reduce heat to medium, and add the cans of condensed soup and can of chicken broth. Add the carrots, corn and onions. Season with salt and pepper, parsley, garlic and basil. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 15 minutes, or until the dough is cooked through.
*You can use fat free condensed soups and fat free chicken broth
*Add as much or as little chicken broth as you desire
*can add 1/2 pkg of frozen peas and carrots in place of fresh carrots