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April 29, 2012

Dinner Made Easy

I ADORE THIS RECIPE!



Easy Southern Chicken and Dumplings
1 (32-oz.) container low-sodium chicken broth
 3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can cream of chicken soup
1/4 teaspoon poultry seasoning
 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced

Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking!

I have made this recipe several, several times. If you are in a hurry and time is of the essence, then this simple and delicious chicken and dumplings will be a perfect weeknight dinner for your family. Darling and I are going to be knee deep unpacking boxes and setting up our new household, so with a quick trip to the grocery for a Rotisserie chicken, this southern comfort food will be just what we need at the end of a long day!

Just as we were leaving the first night, we spotted sweet Peter Rabbit in the front yard.

2 comments:

  1. Sending unpacking wishes your way! You and I know the rotisserie chicken trick... dinner, done!!! Yummy recipe that will be perfect this rainy day. Take your vitamins sweetie!

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    Replies
    1. I am so with you Joy! The Divine Miss M has taught me many tricks with a Rotisserie chicken! LOVE it!!

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