Saturday, November 20, 2010

Easy Chicken & Dumplings

Easy Chicken and Dumplings

I combined a couple different recipes to get this one; it’s super easy and a hit with my family.

32oz. chicken broth
8-10 chicken tenderloin
1/8-diced onion
1 large clove of chopped garlic
1 TBL butter
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
¾ of a small bag of frozen peas and carrots
2 cans of the small Pillsbury buttermilk biscuits
1 tsp poultry seasoning
Fresh rosemary
Salt & pepper to taste

In a large pot sauté the onion and garlic over medium heat in butter.
Add chicken broth and bring to a boil.
Add chicken tenderloin and let it cook.
When chicken is done, remove it from liquid using tongs, shred chicken and set aside. Do not discard the broth.
Add all three cans of soup to the broth and whisk until blended.
Return to a boil and then add poultry seasoning, and peas & carrots mixture.
Cut biscuit dough into pieces that are about 1in. square
Place shredded chicken and biscuit pieces into the pot and cook about 8-10 minutes, stirring once halfway through.
Top with a few sprigs of Rosemary and enjoy!

Serves 6.

coast toast:

one loaf soft french bread sliced 1" diagonal
1 pt whipping cream
10 eggs
3/4 orange juice
1/2 cup sugar
1 pinch salt
2 table spoons vanilla
2 table spoons orange flavor

Slice French bread and place in baking pan
Whisk all ingredients, pour over slices in pan & soak overnight.
When you’re ready for breakfast, brown toast on both sides in skillet then place on baking sheet
bake at 450 degrees for 5-7 min until puffed up.
Top with syrup or fresh strawberries.

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