Monday, October 24, 2011

Shortcut Chicken & Dumplings

This is not a slow-cooker meal, so I consider it more of a Sunday supper dish.We had it last evening. The shortcuts of using condensed soup and refrigerated biscuits make it accessible to home cooks like myself who don't have the greatest of skills, but are trying to make yummy dishes that will satisfy the whole family. This one fits the bill, in my opinion. I only wish that I were one of those blogger who thinks to take pictures of the meal. Here is the recipe as I make it.

Ingredients:               Makes 4 servings
  • 2 Tbs. all-purpose flour (original recipe calls for 1 Tbs.)
  • 12 oz. skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
  • 2 Tbs. butter
  • 1 stalk celery, sliced
  • 1 medium carrot, chopped
  • 1/2 onion, cut into wedges (original recipe calls for a whole onion)
  • 1 1/4 cups chicken broth
  • 1 (10 3/4 oz.) can condensed cream of chicken with herbs soup
  • 1/8 tsp. pepper
  • 1 tube of refrigerated buttermilk biscuits (original recipe calls for package of six; I buy packages of 8, put in 4 or 5 and just bake the rest)
  • 1 cup frozen peas
  1. Place flour in a plastic bag. Add chicken pieces and shake until coated.
  2. In a large saucepan, cook chicken, celery, carrots, and onion in hot butter until chicken is brown.
  3. Stir in broth, condensed soup and pepper. Bring to boiling.
  4. Reduce heat. Simmer, covered, about 20 minutes, or until chicken and vegetables are tender. Meanwhile, separate biscuits. Cut each biscuit into small pieces (I cut them into eighths but the original recipe suggests quarters.)
  5. Stir peas into chicken mixture; return to boiling.
  6. Place biscuits on top of chicken mixture. Simmer, covered, over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.

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