Friday, November 16, 2012

Easy Chicken and Dumplings

Ya'll. I haven't posted a recipe in quite a while. Heck, I haven't had a recipe to post in quite a while. Unless basic instructions for pouring a bowl of Raisin Bran count. 

But lately, I have been getting back in the kitchen and last night we had a meal that was too good and too easy NOT to post. 

It was a really shortcutish, mostly boxed and canned, version of chicken and dumplings and I really had very low expectations that it would be good, much less something  I would share with anyone.

I mean chicken and dumplings is one of those things that is usually only good when someones grandma uses a century old biscuit recipe and a 19 hour stock making process. Or when it comes from Cracker Barrel. 

I don't claim to be a chicken and dumplings expert, but these seemingly rudimentary ingredients made for a fast, bang-up meal on a cold winters night (of 63 degrees because we live in South Louisiana remember?).

I didn't take pictures because, duh, it wasn't supposed to be that good. But here is the picture from where the recipe was originally posted, However, this is my tweaked version based on some recommendations I read in the reviews and our preferences.

Easy Chicken and Dumplings

32 oz reduced sodium chicken broth
2 cans cream of chicken soup (we used low fat kind)
2 tsp Better Than Bouillon reduced sodium chicken base (or reg chicken bouillon)
3-4 (or more) carrots sliced into coin sized pieces
1 rotisserie chicken, meat pulled off the bone 
1-2 tsp. dried thyme
pepper ( lots!)
1 can Pillsbury grands jumbo buttermilk biscuits 

Mix every thing except the biscuits in a stock pot and bring it to a boil.
While you are waiting on it to boil, flatten each biscuit with your hands and use a pizza cutter to cut them into dumpling sized pieces (or you can  just tear them with your hands). Once everything in the pot is boiling, start dropping the dumplings into the pot a few at a time. They will puff up and it will get crowded, don't worry. Just stir it every few times your put dumplings in to make sure they are not sticking together. Once they are all in, give it a good stir and reduce it to a simmer. Cover and let simmer about 15-20 minutes. Stir a few times throughout. While they simmer, the dumplings will shrink back down and everything will thicken a little more. Taste it for flavor... I ended up adding more pepper and thyme at the end. 

I'm linking up today with Kelly's Korner, probably one of my favorite bloggers on the planet. She is just the sweetest cutest wife and mother EVER. Of course I don't know her in real life but I secretly wish we were friends! 

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