So off to the trusty internets I went... I've tried a few of the Cooking Light recipes and they're all easy and delicious. I love their 5-ingredient recipes, so simple! (Mom, if you're reading - you'd like some of these!)Nothing is more irritating than having to buy 4 new spices just to make one meal.
I found this amazingly easy recipe for Chicken and Dumplings and the weather is just perfect for it now.
Ingredients:1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 10-count tube refrigerated biscuits
Preparation:Heat oven to 400° F.
Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.
(I substituted milk for the water and I just cooked the biscuits separately and crumbled them up in my bowl)
I made Bisquick's cheesy drop biscuits instead of the Grands route.
This was SO good and SO easy, plus, we have about half of it leftover still! Bonus!
We plan on having the rest of the chicken in these barbecue baked potatos later this week.
My new iphone gives Nigel alien eyes- spoooky!
I can't wait to make these chicken and dumplings! Yum yum!
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