Thursday, January 9, 2014

Short Cut Chicken and Dumplings

With a mid-west winter chilling me to the bone, I have been craving the comfort of chicken and dumplings.  I wanted to make a small batch, quickly for lunch.  (My husband's diet that he's on doesn't allow this meal)  I was pleasantly surprised at how tasty this recipe was! This made about 2 to 3 servings.

Gather Your Ingredients:

  • 1 cup cooked chicken, shredded (great way to use up leftovers, or you can use the canned kind)
  • 1 1/2 cups diced veggies (I used carrots, onions and celery. You could add garlic and peas or another favorite)
  • 1 T chopped parsley
  • 2 cups chicken broth
  • 1 can cream of chicken soup
  • 3 canned biscuits cut into 1/2 inch pieces (use the rest of the can for breakfast or a side later)
  • Salt and Pepper to taste

Make It:

  1. Simmer your veggies in the chicken broth, covered, for about 10 to 15 minutes or until slightly tender.
  2. Stir in the chicken and soup, bring up to a boil.
  3. Add parsley and biscuits.  Cover and reduce heat to a simmer.
  4. Simmer for about 10 minutes, until biscuits are cooked through.
  5. Salt and pepper to taste.

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