Good evening everyone! This is a different kind of post, not a crafty one, but a favorite recipe I wanted to share! My family LOVES this dish, it’s an awesome “comfort food” meal that doesn’t last long in this house. Even my fifteen year old loves this and she is the pickiest eater ever!
So here is my recipe for Chicken and Dumplings!
First you need some chicken, you can use leftover rotisserie chicken, canned chicken, whatever. What I like to do is to take a couple boneless, skinless chicken breasts and poach them prior to preparing the recipe. This is super easy to do and you can do this for other recipes as well.
Poaching chicken in the oven:Preheat your oven 375 degrees and place however many chicken breast you are using (for this recipe I do 2) into a glass casserole dish. Sprinkle the chicken with chicken seasoning, or your favorite seasonings and cover tightly with foil. Place the chicken in the oven for 30 minutes. The chicken will poach in it’s own juices and be perfect! Let the chicken cool then shred it to use in the recipe.
Chicken and Dumpling Recipe:
2 cans Pillsbury Crescent Rolls
2 cans Campbell’s Cream of Chicken Soup
1 can Campbell’s Chicken broth (do not mix with water, use as is)
Preheat oven to 400 degrees. Spray 9 x 13 glass baking dish with non stick cooking spray. Open and unroll crescent rolls one at a time and place about 1 tablespoon of the shredded chicken on the widest part of the “triangle”. Roll this up to form a little “biscuit” making sure to cover all the chicken with the dough. Place seam side down in baking dish. Continue with rest of chicken and rolls.
In a large mixing bowl whisk together the 2 cans of soup and one can of broth. Pour this mixture over the dumplings, making sure to cover them all.
Place in oven and bake 30-40 minutes until done. Serve with mashed potatoes, rice, or noodles. Serves 4-6.
Your house will smell wonderful and your tummies will thank you! Now if you’ll excuse me I’m going to dig in!!!
Have a great evening!